Pumpkin, Zucchini & Almond Loaf
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  1. 230g grated pumpkin
  2. 135g grated zucchini
  3. 4 eggs, beaten
  4. 3 Tablespoons macadamia nut oil
  5. 300g almond meal
  6. 2 tsp baking powder
  7. pinch sea salt
  8. pinch ground nutmeg
  9. 2 Tablespoons pumpkin seeds
  1. Preheat oven 160C. Line loaf tin with baking paper.
  2. Place pumpkin, zucchini, eggs and oil into large bowl & mix well.
  3. Add almond meal, baking powder, salt & nutmeg.
  4. Mix together until there are no lumps of meal left.
  5. Spoon the mixture into the loaf tin. Sprinkle top with pumpkin seeds.
  6. Place in the oven. Baking time around 1 hr 15 mins.
Serving options
  1. While still warm, slice & spread with tahini, a drizzle of honey & sprinkle of nutmeg.
  2. Or serve cold with mashed avocado & cherry tomatoes.
  3. A great, gluten-free alternative to bread!
Merridy Casson https://www.merridycasson.com/