I have posted this before but I would like to update this recipe. After a few other experimentation, I found the addition of other ingredients really lift this loaf up to be a nutritious and delicious bread. In fact, I made this so many times that I need to re think what to bring for friends and picnics. The embarrassing moment when they start to associate you with “oh, the girl with the zucchini loaf!”
Hubby likes this because it is so versatile. Toasting it up for breakfast, or having it with soup- the choice is yours. I kept some in the freezer and found that it freezes well too. I would even let Asher have some as a snack from time to time.
I think it is a “Very good” for you loaf because it has a good mix of protein from the nut meal and heaps of vegetables as well. A good way to sneak in more goodness to your body I say! You can choose to omit the cheese for a strict paleo meal plan but I prefer a little cheese in mine.
A VERY Good for you Zucchini and Olive Loaf
1.5 cup of almond meal
3/4 cup arrow root starch
1 tsp bicarb soda
1/2 tsp salt
1.5 tablespoon of apple cider vinegar
1/2 cup of zucchini grated
2 carrots grated
1 capsicum finely chopped
1/4 cup of chopped up sundried tomatoes
1/4 cup of chopped olives
1/2 cup of parmesan cheese
Pepitas and Sunflower seeds to sprinkle on top
Lined loaf pan with baking paper. Whisk dry ingredients together and wet (excluding veges, olives and cheese) in another jug. Pour wet to dry and fold through. Fold through all vegetables, sundried tomatoes and olives last. Pour in pan, sprinkle seeds on top and bake for 35-40 minutes.