Zucchini Bread

This is my go-to-travel bread recipe. I ALWAYS bring my own food when I travel to avoid the crappy food airlines serve. Unlike the gluten loaded bread rolls served on flights, this bread won’t make you feel bloated and puffy when you land. It’s high in fiber and protein, which will keep you feeling full for longer. Serves well with plain Greek yogurt or Siggi’s coconut yogurt.

Zucchini Bread

Serves 6

INGREDIENTS 

• 2 cups almond flour
• 1/4 cup psyllium husk
• 1/4 cup ground flaxseeds
• 1 tbsp BRAGGS nutritional yeast
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp baking powder
• 1 tsp sea salt
• 1/2 tsp turmeric
• 1/2 tsp cayenne
• 3 tbsp pumpkin seeds
• 1 zucchini, grated
• 1 carrot, grated
• 1/2 red onion, grated
• 2 tbsp parsley, chopped
• 3 eggs at room temperature, beaten
• 1 tbsp extra virgin olive oil

DIRECTIONS

• STEP 1. Preheat oven to 400 F.
• STEP 2. Combine all of the dry ingredients and mix well. In the same bowl, add the grated veggies, parsley and pumpkin seeds.
• STEP 3. In a separate glass bowl, whisk the eggs. Add eggs and olive oil to the dry ingredients and mix well.
• STEP 4. Pour the mixture into a greased bread tin and bake for 40-45 minutes, until golden brown on top.

Nedi’s Tip: Serve with Siggi’s coconut yogurt, juice & zest from half a lime.