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Pumpkin, Zucchini & Almond Loaf
- Prep Time: 15
- Cook Time: 75
- Total Time: 1 hour 30 minutes
- Yield: 1 Loaf 1x
Ingredients
Units
Scale
230g grated pumpkin
135g grated zucchini
4 eggs, beaten
3 Tablespoons macadamia nut oil
300g almond meal
2 tsp baking powder
pinch sea salt
pinch ground nutmeg
2 Tablespoons pumpkin seeds
Instructions
Preheat oven 160C. Line loaf tin with baking paper.
Place pumpkin, zucchini, eggs and oil into large bowl & mix well.
Add almond meal, baking powder, salt & nutmeg.
Mix together until there are no lumps of meal left.
Spoon the mixture into the loaf tin. Sprinkle top with pumpkin seeds.
Place in the oven.
Notes
Serving options:
While still warm, slice & spread with tahini, a drizzle of honey & sprinkle of nutmeg.
Or serve cold with mashed avocado & cherry tomatoes.
A great, gluten-free alternative to bread!