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Prep time – 20mins


Cooking time – 50mins


Serves – 10

Dairy Free
Gluten Free
Soy Free
Ingredients Qty Protein Fat CHO
Almond meal - 1 cup 110g 21 58 5
Rice flour - 1 cup 200g 16 8 146
Eggs, medium - 4 4 22 8 2
Zucchini, grated - 1 cup 120g 1 0 2
Olive oil, extra virgin - 2 tablespoons 2 TBS 0 37 0
Water - 1/2 cup 125ml 0 0 0
Baking powder - 1 teaspoon 1 tsp 0 0 0
All spice - 1 teaspoon 1 tsp 0 0 0
Pinch of salt pinch 0 0 0
Total per serve 6g 12g 16g

Serves – 10
per Serve – main ingredients:     190 cal   /   800 kJ

Preheat oven to 180 degrees. Line a loaf tin with baking paper.

Preparing the Ingredients
Combine the almond meal, brown rice flour, baking soda and all spice in a large bowl, sifting out any lumps. Grate the zucchini. Whisk the eggs in another bowl then whisk in the extra virgin olive oil. Stir through the grated zucchini. Add the egg mixture to the dry mixture and fold to combine.

Making the Loaf
Pour the mixture into the lined loaf tin. Place in the pre-heated oven and bake for 50-55 minutes or until the top bounces back when pressed.

Grated pumpkin also works well with this recipe. Or make it sweeter with grated apple or pear instead of zucchini.

Almond flour is made by grinding blanched almonds to a meal (without the skin). Almond meal is made with raw almonds (with the skin). Almond flour is lower in fibre than almond meal and gives a lighter product with baking. But either can be used. Almond meal can be made at home if you have a blender or grinder. One cup of almonds will make about 1 1/4 – 1 1/3 cups of almond meal. Store in an airtight container in the fridge.