I recently came into a large quantity of zucchini, thanks to an over-enthusiastic Woolworths home delivery packer who gave me two whole kilograms of them, rather than the two single ones I’d ordered. I used up a bunch of them in my Summer Pad Thai, then headed online for inspiration on how to use up the rest.
I was in the market for something loaf-ish that I could make a few batches of and freeze, and in my search came across Sarah Wilson’s zucchini and carrot-based Paleo Veggie Bread. I quite liked the vibe of this style of veggie-packed and flourless recipe, but the finished product just didn’t cut the mustard for me. Tasty, but eggy, damp, and not something I wanted to eat again and again. Not to be deterred (and still in possession of more zucchini than is necessary for one household), I rejigged the recipe by adding a few extra bits and pieces to up the ante flavour-wise and absorb some of the moisture – we’re talking shredded coconut, chia seeds, sunflower seeds, and crushed almonds. The end result is a great little loaf of nutrient-packed goodness, perfect for toasting then loading with obnoxious amounts of avocado, feta, coriander, and drizzling in olive oil.
Preheat the oven to 180°C and line a loaf tin with baking paper (or use a silicone pan that you don’t have to line: life-changing!)
In a medium-sized bowl, stir together 1 1/2 cups of almond meal, 3/4 cup of arrowroot flour, 1/2 a teaspoon of salt, a tablespoon of chia seeds, half a cup of shredded or desiccated coconut, and 1/2 a teaspoon of bicarbonate of soda.
In a larger bowl, whisk together 5 eggs, 1 1/2 teaspoons of apple cider vinegar, and half a cup of grated Parmesan cheese.
Grate 200g each of zucchini and carrot, then wrap in a tea towel and squeeze out all the excess liquid. Add the veggies to the egg mixture, then add the dry ingredients. Stir everything to combine, pour into the tin, and top with pepitas, sunflower seeds, more shredded coconut, and a handful of chopped almonds. Bake for an hour or until cooked through.