Zucchini Bread from Caralee Fontenele

2 zucchinis, grated

1 tablespoon sea salt

1 cup almond meal

½ cup arrowroot

1 teaspoon baking soda

3 eggs

1 tablespoon apple cider vinegar

2 tablespoons olive oil

1 teaspoon sea salt to serve

Preheat the oven to 180 degrees Celsius and prepare a loaf tin by lining it with baking paper. Grate the zucchini onto a chopping board. Sprinkle with the salt and allow to sit for ten minutes so that the moisture is drawn out of the zucchini. With your hands, squeeze all the liquid out of the zucchini and remove the majority of the salt as you do this. If you don’t do this step, the moisture from the zucchini will make your loaf soggy. In a large bowl, combine the almond meal, arrowroot and baking soda. In a separate bowl, whisk the eggs, apple cider vinegar and olive oil together, then add these to the dry ingredients. Fold the zucchini through the batter and pour the mixture into the loaf tin. Sprinkle with the extra sea salt and place in the oven to bake for 25 minutes or until a skewer comes out clean. Remove from the oven and allow to cool. Serve fresh or slice and place in the freezer so that you can use the bread during the week.

This bread is perfect to have by itself, topped with tomatoes or with poached eggs. It is packed full of greens and protein, so you will feel full and satisfied until lunch. This bread is very simple and can be made with no fuss.

Preparation 15 minutes—Cooking time 20 minutes—Makes 8 slices

Nourishing You by Caralee Fontenele, photography by Jo Anderson, $39.99, distributed by Bateman Books. Release date to be confirmed.
Pre-order Nourishing You here.

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