Gluten free zucchini seed bread

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.

Gluten free zucchini seed bread

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.

Gluten free zucchini seed bread

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

 

 

Gluten free zucchini seed bread
Makes 1 loaf
  • 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
  1. Preheat the oven to 180 º C. Grease and line a 28cm bread pan with baking paper.
  2. Heat the olive oil in a pan and sauté the zucchini until all the water has evaporated. Season with salt, pepper and oregano.
  3. Stir through the basil pesto and set aside to cool.
  4. In a large mixing bowl, combine the almond flour, psyllium husk, whole and ground seeds, baking powder, salt and parmesan.
  5. Add the eggs and yoghurt to the dry ingredients and mix to combine, then fold through the cooled zucchini.
  6. 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.

The ultimate green basil pesto pasta

 

 

14 Comments. Leave new

  • Diane we LOVE LOOOOVE love this recipe. We are going to try it with some of our own Pesto Princess basil pesto immediately. Thanks for sending such inspirational stuff into our inboxes 😉

  • Pleasure Kathleen. I must say, once you’re on this pesto bus, it’s hard to get off. We’re quite addicted to the punchy flavours of pestos. The combinations are endless, not to mention, completely delicious!

  • Have a dribbly chin anticipating the end product! Thank you!

  • What a breath of fresh air to be credited! Thank you for this! It means a lot! I can’t wait to try this one! Salivating xx
    Love Bailey
    X

  • Had this for breakfast this morning, toasted with sunny-side up eggs and roasted tomatoes. My new blissful way to start the day. Enjoy!

  • Thank you Bailey for the inspiration. As a fan of all things ‘Italian’, I’m really loving this superfood green pesto bread. D x

  • oooh, yummy!!! This looks amazing

  • Having made gluten free bread before (it was a disaster), I was sceptical, but because it is your recipe Di, decided to give it a go and wow, super easy and yum. The breakfast idea above sounds yum, so will give it a try. Having it for lunch today with cream cheese and dukkah 🙂

  • There are so many variation to make using the bread mix as the base. Roast butternut and feta are next on my list. I love the dukkah story!

  • Thanks Margherita. One for the weekend bake-a-thon!

  • Jane Taylor
    20 July 2018 7:06 am

    Looks absolutely delicious.

  • Dianne Bibby
    22 July 2018 9:30 am

    It is Jane. We love it fresh out the oven, when the crust is still crisp. It keeps well for several days and then we toast it and top it with scrambled egg. So good.

  • Natasha Capes
    11 April 2020 12:03 am

    I would LOVE LOVE LOVE to try this recipe, but am dairy free – do you have any alternative suggestions for the cheese & yoghurt? 😀

  • Dianne Bibby
    11 April 2020 11:06 am

    Hi Natasha. There are always options and alternatives although I haven’t made it dairy free before. If I were to give it a go, here’s what I’d do.
    For a cheesy flavour, I’d use nutritional yeast. It’s a great vegan alternative to Parmesan. The Greek yoghurt can replaced with coconut yoghurt. It’s pricey but will work well here.
    Woolworths now stocks coconut yoghurt so that helps.

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