Zucchini breakfast loaf

Zucchini & spinach breakfast loaf!

This has got to be one of the easiest ways to get your greens in for breakfast! Tastes amazing with avocado, eggs, salmon, pesto, sauerkraut- whatever your usual toast toppings are! Zucchini loaf is a fantastic bread replacement. It is nutrient dense, perfect for a quick and easy breakfast, lunch, or snack.

Ingredients

Dry
1 & 1/2 cups almond meal
1/2 cup tapioca flour
4 Tbs ground flaxseeds
4 Tbs pumpkin seeds
1/2 tsp baking soda
1 tsp salt

Wet
5 eggs
3/4 cup packed, grated zucchini. Ideally with excess liquid strained
3/4 cup packed, finely chopped spinach
2 tsp apple cider vinegar
1 tbs finely chopped parsley

Method
Preheat your oven to 160 degrees, fan bake. Add all of the dry ingredients into a large mixing bowl, and mix until well combined. Grate the zucchini and then squeeze out the extra liquid with your hands, discarding the liquid. This will ensure that your bread mix isn’t too wet! Add all of the remaining wet ingredients into the bowl with the zucchini and dry mixture. Mix until well combined with no clumps! Pour mixture into a loaf tin, I use a silicone bread mould therefore there is no issues with the loaf sticking. If you are using a tin then it would be best to either grease it or line with baking paper. Bake for 35 minutes until the top is golden and a knife comes out clean! Serve with your favourite toppings.