Savoury Pumpkin & Zucchini Bread Recipe
This savoury, gut friendly loaf is a delicious breakfast, lunch or snack. This zucchini bread recipe is gluten free and dairy free.
Servings: 12 serves
Calories: 245kcal
Equipment
- Saucepan & Steamer
- Mixing Bowl
- Measuring Cups & Spoons
- Masher
- Whisk
Ingredients
- 2 cups butternut pumpkin diced
- 1 zucchini finely grated, excess moisture squeezed out
- 2/3 cup Extra Virgin Olive Oil
- 3 eggs
- 1 1/4 cups almond meal blanched
- 1/4 cup tapioca flour
- 1/2 cup brown rice flour
- 1/4 cup coconut flour
- 2 tsp baking powder aluminium free
- 1/4 tsp sea salt
Instructions
- Preheat oven to 180 degrees Celsius. Spray a loaf tin with olive oil and line with baking paper.
- Add diced pumpkin to a steamer atop a saucepan of water. Place the lid on and turn heat to high. Steam pumpkin until soft enough to easily break apart with a fork. Remove from heat and add to a heat proof bowl. Mash the pumpkin until smooth with no lumps.
- In a seperate large mixing bowl add the almond meal, tapioca flour, brown rice flour, coconut flour, baking powder and sea salt. Whisk to combine.
- To the pumpkin add the extra virgin olive oil, zucchini and eggs. Whisk to combine.
- Pour the pumpkin mixture into the dry mixture and stir until well combined and all flour is mixed through.
- Scrape the mixture into the preprepared loaf tin and place in oven. Bake for 55 minutes or until golden on top and skewer comes out clean when pushed into the centre of the loaf.
Notes
Nutrient Facts are an estimate only.
Nutrition
Calories: 245kcal | Carbohydrates: 15g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 73mg | Potassium: 243mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2572IU | Vitamin C: 8mg | Calcium: 81mg | Iron: 1mg