Summer is here which also means never-ending zucchinis. Don’t get me wrong, I love myself some zoodles or grilled zucchini but sometimes I really just want to do something different with my CSA zucchini.
The idea of zucchini bread was calling my name but I didn’t want anything sweet. The goal here was to find something to replace my morning paleo bagels. Insert savory pumpkin seed zucchini bread here.
It’s moist yet crunchy and tastes even better when toasted. I love to top it with a soft boiled egg or some dairy-free cream cheese and lox.
5 HEALTH BENEFITS OF ZUCCHINI
- Great for digestion: zucchini is high in water which can soften stools. It also contains significant amounts of fiber, electrolytes, and soluble fiber which nourishes your gut cells.
- Keeps you looking and feeling young: zucchini is rich in antioxidants and anti-inflammatory phytonutrients, which help rid the body of free radicals and excess inflammation. Make sure to eat the skin since that is where you find the highest level of antioxidants.
- Keeps you feeling awake: a rich source of B-vitamins, especially folate, riboflavin, and B6, it can help to boost energy production in the body.
- Improves thyroid function: lab studies on rats found that the compounds in zucchini peels have positive effects on the thyroid and adrenal glands.
- Protects against oxidation and inflammation: eating zucchini regularly reduces oxidation and inflammation within the body. This boosts your immunity and protects against diseases associated with inflammation. This is particularly important for those with gut disorders such as IBS, Crohn’s disease, and ulcerative colitis.
WHAT TO SERVE WITH
This is great at any time of the day. Here are a few ideas.
Breakfast
- Toasted with an egg
- Topped with lox and vegan cream cheese
- Topped with apple sauce
Lunch/Dinner
- Open-faced sandwich with creamy roasted sunchoke dip and proscuitto
- Toasted with caramelized onion bacon jam crumbled vegan feta
Savory Zucchini Bread (AIP, Paleo, Whole30)
An easy way to use up your summer zucchini! This savory bread is great at any time of the day.
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 1/2 cup grated, drained zucchini
- 3 eggs
- 1 tbsp apple cider vinegar
- 1/4 cup coconut oil
- 2 tbsp pumpkin seeds
- 1 tbsp chopped chives
Instructions
- Preheat oven to 350F.
- Add all of the dry ingredients to a mixing bowl and stir until combined.
- Squeeze out as much of the liquid as you can from the zucchini. Add eggs, apple cider vinegar, coconut oil, pumpkin seeds, and chives.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Spray a loaf pan with avocado oil and pour the batter into it. Cook for about 35-40 minutes or until a toothpick comes out clean.
SHOP PRODUCTS AND INGREDIENTS
