This loaf is a wonderful “make ahead” lunch option. It is quick to mix, cooks well and freezes beautifully. Simply slice, spread out on a baking paper lined baking tray and place in the freezer until frozen. Then place in a freezer bag or air tight container and place in the freezer until required.
Savoury Zucchini Loaf
- Prep Time
- Cook Time
- 6 eggs
- ½ cup coconut oil or macadamia nut oil
- 2 teaspoons apple cider vinegar
- ¾ cup coconut flour
- 2 cups grated zucchini
- 1 tablespoon + 1 teaspoon coco not soy
- 2 teaspoons thyme
- ½ teaspoon curry powder
- 1 teaspoon sumac
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- Preheat oven to 160 degrees Celcius.
- Line a loaf tin with baking paper.
- Lightly beat the eggs in a large mixing bowl.
- Add the remaining ingredients and mix until smooth.
- Pour into the loaf tin, smoothing out the top with a knife.
- Place into the oven and bake for 50 minutes or a skewer comes out clean.
- Cool before slicing into pieces and store in an airtight container for up to three days or in packaged portions the freezer.
About Catherine Marr
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