Paleo Pumpkin Zucchini Loaf
OMG I have a problem, I'm completely addicted to this loaf! In fact, I was so desperate to get this slice of deliciousness in my belly that I took a pic, crammed that first bite into my mouth and then realised my first image was blurry! Hence, the realistic bite taken out in this shot. I'm telling you it's that good.
It's everything you need. Gluten free, nourishing, satisfying and super easy to make. It is the perfect grab and go breakfast smeared with a nut butter or (my all time fave) toasted and smooshed with avocado, a squeeze of fresh lemon and dusted with chilli flakes. Works beautifully as an accompaniment to soups or topped with a poached egg and some smoked salmon for a satisfying Sunday brunch.
It also freezes beautifully and stores in an airtight container for up to 5 days - if it lasts that long!
350g almond meal
300g grated pumpkin or sweet potato
1 large grated zucchini
1 large grated carrot
1/4 cup extra virgin olive oil (or cold pressed macadamia oil or coconut oil)
1/4 cup pepitas
Tsp honey (optional)
tsp baking soda
Preheat oven to 160 degrees fan forced (180 if not)
Lightly beat eggs and combine with grated vegetables, oil and honey
Add remaining dry ingredients and stir to combine
Pour into a lined, greased loaf tin and sprinkle with pepitas
Bake for 1-1.5 hrs depending on your oven, checking after 1hr. I find with my oven I need the full 1.5hrs
Remove from oven and allow to cool in the tin for a further 1hr before slicing and serving
Adapted from a recipe originally by Teresa Cutter- The Healthy Chef
This article was written by Kate Hickey, Personal Trainer & Teen Fitness Specialist for Empower360 Fitness. If you'd like more information on living a healthier lifestyle or are interested in a customised fitness program for adults or teens, get in touch; email@example.com or call 0403964075