My Gluten free zucchini seed bread is as delicious as it is quick and easy. Low in carbohydrates, flourless and versatile. I’ve added grated zucchini and a vibrant basil pesto for flavour. It makes excellent breakfast toast.
Growing up there were two bread options – white or brown. That’s it. Today, supermarket shelves and bakeries offer a host of trendy breads from artisanal sourdoughs, dark Nordic loaves, enriched sweet breads and everything in between. Allergens have also driven creativity making use of unconventional flours and flavours. With the wide variety of gluten free and nut flours available, baking your own bread has never been easier.
I first saw this recipe on Bailey’s beautiful blog, Vanilla Blonde. To be honest, I was sceptical about the flavour and texture. It turned out surprisingly well. Since then, this recipe has become one of our favourite grain-free breads. I’ve adapted the original recipe and made an Italian inspired zucchini bread using my super green basil pesto. You can find the pesto recipe here.
Gluten free zucchini seed bread
- 1 tablespoon olive oil
- 300g (about 2 cups), zucchini, grated
- 1/2 teaspoon dried oregano
- 3 tablespoons super green basil pesto
- 250ml (1 cup) almond flour (ground almonds)
- 60ml psyllium husk
- 1/2 cup mixed seeds, (pumpkin, flax seeds, sunflower and sesame), whole
- 1/2 cup mixed seeds, ground in a processor until fine
- 10ml baking powder
- 5ml salt
- 1/4 cup parmesan cheese, finely grated
- 6 eggs
- 3/4 cup Greek Yoghurt
- freshly ground black pepper
- 2 tablespoons mixed seeds, for finishing
- Preheat the oven to 180 º C. Grease and line a 28cm bread pan with baking paper.
- Heat the olive oil in a pan and sauté the zucchini until all the water has evaporated. Season with salt, pepper and oregano.
- Stir through the basil pesto and set aside to cool.
- In a large mixing bowl, combine the almond flour, psyllium husk, whole and ground seeds, baking powder, salt and parmesan.
- Add the eggs and yoghurt to the dry ingredients and mix to combine, then fold through the cooled zucchini.
- Scrape the mixture into the prepared tin, scatter over the extra seeds and bake for 55 -60 minutes until golden and cooked through.
If you need a great pesto recipes, here is the one I make most often.