Zucchini Loaf

IngredientsQtyProteinFatCHO
Almond meal - 1 cup
110g
21
58
5
Rice flour - 1 cup
200g
16
8
146
Eggs, medium - 4
4
22
18
2
Zucchini, grated - 1 cup
120g
1
0
2
Olive oil, extra virgin - 2 tablespoons
2 tbs
0
37
0
Water - 1/2 cup
125ml
0
0
0
Baking powder - 1 teaspoon
1 tsp
0
0
0
All spice - 1 teaspoon
1 tsp
0
0
0
Pinch of salt
pinch
0
0
0

Total per serve

0 0 0

Serving Suggestions

Click on the serving suggestions below to calculate the totals for your meal.

IngredientQtyProteinFatCHO
With 2 teaspoons of butter
10g
0
9
0
with 2 teaspoons of jam
10g
0
0
6
with 1/4 of a small avocado
40g
1
8
1

Serving Suggestion Totals

0 0 0

Meal + Serving Suggestions Total

0 0 0

Serves - 10
per Serve - main ingredients only:     190 cal   /   800 kJ


Preheat oven to 180 degrees. Line a loaf tin with baking paper. 



Preparing the Ingredients

Combine the almond meal, brown rice flour, baking soda and all spice in a large bowl, sifting out any lumps. Grate the zucchini. Whisk the eggs in another bowl then whisk in the extra virgin olive oil. Stir through the grated zucchini. Add the egg mixture to the dry mixture and fold to combine.



Making the Loaf

Pour the mixture into the lined loaf tin. Place in the pre-heated oven and bake for 50-55 minutes or until the top bounces back when pressed.

 

Variations

Grated pumkin also works well with this recipe. Or make it sweeter with grated apple or pear.

 

Almond flour is made by grinding blanched almonds to a meal (without the skin). Almond meal is made with raw almonds (with the skin). Almond flour is lower in fibre than almond meal and gives a lighter product with baking. But either can be used. Almond meal can be made at home if you have a blender or grinder. One cup of almonds will make about 1 1/4 - 1 1/3 cups of almond meal. Store in an airtight container in the fridge.

 

  • Prep time - 20mins
  • Cooking time - 55mins
  • Serves - 10

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