Paleo Zucchini Loaf
Jackie Bowker
Grain free zucchini bread; made with ground sunflower seeds and flaxseed, this is a paleo friendly, gluten free, dairy free, high protein recipe.
PREP TIME 10 mins
COOK TIME 45 mins
TOTAL TIME 55 mins
COURSE Breakfast, Dinner, Lunch, Snack
SERVINGS 10
CALORIES 183 kcal
EQUIPMENT
- Food processor
INGREDIENTS
- 80 gram 80g sunflower seeds ground
- 50 gram sesame seeds with some extra sesame seeds for the top
- 50 gram flaxseed ground
- 50 gram chia seed
- 50 gram pumpkin seeds
- 4 eggs
- 2 zucchinis peeled, about 200 grams
- 50 gram coconut oil or butter or ghee
- 1 tsp bicarbonate of soda aluminium free
- 1 tsp baking soda aluminium free
- 1 tbsp apple cider vinegar
- 1 tsp sea salt
- 50 ml water
INSTRUCTIONS
- Preheat oven to 170 degrees celsius.
- Line a loaf tin with baking paper or grease with coconut oil.
- Blend all the ingredients in food processor until you have a smooth dough.
- Press it into the prepared tin and bake for 45 minutes until cooked through.
- Leave it to cool, then take out of the tin and cut into slices. Tip: freezing in individual slices is handy.
- Enjoy as is or toasted with some butter or avocado and salt.
NUTRITIONS
- Sodium: 483mg
- Calcium: 112mg
- Vitamin C: 7mg
- Vitamin A: 177IU
- Sugar: 1g
- Fiber: 4g
- Potassium: 253mg
- Cholesterol: 65mg
- Calories: 183kcal
- Trans Fat: 1g
- Saturated Fat: 6g
- Fat: 15g
- Protein: 7g
- Carbohydrates: 7g
- Iron: 2mg
KEYWORD Healthy Bread, healthy breakfast, Healthy Snacks, loaf, Paleo, zucchini
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