Recipe courtesy of The Diabetes Plan by Dr Peter Brukner, Auckland University Press, RRP $39.99
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.
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
- Preheat the oven to 180°C fan-forced and line a 20cm × 10cm loaf tin with baking paper.
- Place the grated zucchini in a clean Chux or muslin square and squeeze out as much liquid as possible. Set aside.
- In a large bowl, combine the almond meal, psyllium husk, thyme leaves, salt and baking powder. Set aside.
- 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.
- Spread the batter into the prepared loaf tin. Sprinkle over the pepitas and extra thyme leaves.
- Transfer to the oven and bake for 45–50 minutes, until an inserted skewer comes out clean.
- 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.
