I’m usually a sweet snacker kinda gal, but lately I’ve been craving savoury! This Cheesey Zucchini Bread has been the perfect morning snack – toasted with a little smear of Nuttelex, yum!

I love using zucchini in all my baking – savoury and sweet! Its tasteless but adds so much volume, moisture and nutrients to whatever I’m making. So if you struggle to get your daily greens in, this recipe is for you!

This is probably the easier loaf of bread you will ever make. Its all mixed in one bowl and there is no yeast added, so no waiting around for hours for bread to rise.

This recipe is simple yet packed with flavour. If your a fan of cheese, your going to love this recipe. It is also dairy free, gluten free and soy free.

Enjoy a slice as a snack with a smear of butter/nuttelex, OR get a little fancy and for breakfast or lunch; toast 2 pieces, add some poached or boiled eggs and you have a cafe style brunch made in your own kitchen!

Ingredients (makes 1 loaf)

• 1 cup Gluten Free Self-Raising Flour

• 1/2 cup coconut flour

• 3/4 cup nutritional yeast

• 2 spring onions, chopped

• Pinch of salt

• 1 egg

• 2 zucchini, grated

• 3 tbsp Nuttelex, melted (or Butter if not DF)

• 1 cup almond milk

• 1/4 cup dairy free cheddar cheese (optional)

Method

1. Pre-heat oven to 180 degrees fan-forced.

2. In a large bowl, combine the flours, nutritional yeast and salt.

3. In another bowl, combine the egg, melted butter, and milk. Then add the wet mixture to the dry mixture and careful combine – but be sure not to over mix.

4. Squeeze out some of the liquid of the grated zucchini using a paper towel. You don’t need to completely dry it out as it will add moisture to the bread.

5. Add the zucchini, spring onions and cheese to the mixture and mix lightly until just combined.

6. The batter will be quite thick. Pour batter into a lined loaf pan and bake for 1 hour to 1 hour & 15 minutes. The bread should be golden when cooked and a skewer inserted should come out clean when cooked through.

7. Allow to cool in the pan for 20-25 minutes before carefully removing from the pan and allowing to cool on a wire rack.

Storage: Store in an airtight container in the fridge for up to 7 days.