Zucchini, Olive and Feta Bread

Breakfast is often the hardest meal to incorporate vegetables into. With this zucchini loaf you’ll start your day with something delicious that, unlike store-bought pastries, won’t spike blood sugar levels. This savoury bread is so flavourful – it’s perfect served on its own or with a simple smear of butter.

Serves: 10 | Prep: 20 minutes | Cook: 50 minutes

Ingredients

• 200g zucchini, grated
• 1⁄4 cup almond meal
• 1 tbsp psyllium husk
• 6 sprigs thyme, leaves picked, plus extra leaves for sprinkling
• 1⁄2 tsp salt
• 1 tsp baking powder
• 3 free-range eggs
• zest of 1 lemon
• 1⁄4 cup kalamata olives, pitted and chopped
• 100g feta, crumbled
• 2 tbsp pepitas (pumpkin seeds)

Method

1. Preheat the oven to 180°C fan-forced and line a 20cm × 10cm loaf tin with baking paper.
2. Place the grated zucchini in a clean Chux or muslin square and squeeze out as much liquid as possible. Set aside.

3. In a large bowl, combine the almond meal, psyllium husk, thyme leaves, salt and baking powder. Set aside.
4. Beat the eggs in a small bowl, then add to the almond meal mixture and stir until just combined. Fold in the zucchini and lemon zest, followed by the kalamata olives and feta.
5. Spread the batter into the prepared loaf tin. Sprinkle over the pepitas and extra thyme leaves.
6. Transfer to the oven and bake for 45–50 minutes, until an inserted skewer comes out clean.
7. Leave the bread to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely. Cut into 10 slices and store in the fridge for up to 3 days or in the freezer for up to 3 months.

TIPS: Freeze individual slices and pop them straight in the toaster to defrost when you need a quick brekkie.

The key to this recipe is squeezing as much liquid as possible from the grated zucchini. This will prevent the loaf from being too wet.