Zucchini Breakfast Loaf
You can still enjoy a convenient slice of toast for breakfast (and get an extra serving or two of veggies at the same time!). This simple gluten-free recipe is the perfect way to start your day.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodmatters.com.
Cooking tools:
- Grater
- Loaf pan
- Skewer
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Parchment paper
- Oven
Ingredients
- 2 large zucchini, finely grated
- 2 cups (300 gm) almond meal
- 2/3 cup (85 gm) tapioca starch/arrowroot flour
- 2 tbsp flax/chia meal
- 1 tbsp chia seeds
- 1 tsp bicarb soda
- 1-2 tbsp dried rosemary
- 1 tsp sea salt
- 3 eggs
- 1/4 cup (2 oz) coconut milk, canned or homemade
- 1/4 cup (2 oz) cup coconut oil
- 1 tsp apple cider vinegar
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