Zucchini loaf

So soft and packed with protein!

This homemade gluten-free zucchini loaf has the superfood bonus of coconut protein powder. Adding a plant based protein enhances the nutritional value as well as adding great flavour. We have used a coconut superfood blend from 180 Nutrition.

Serves 3.


2 small grated zucchini (200g)
1 1/2 cups almond meal
2 tbsp orange juice
1 tsp orange zest
3 organic eggs
2-3 tbsp raw honey
2 tbsp mesquite powder (optional)
1 1/2 tbsp olive oil
2 tbsp protein powder (optional)
1 tsp baking powder
1 tsp vanilla bean powder


  1. Preheat oven to 180 degrees C.
  2. Combine all dry ingredients in a large mixing bowl.
  3. In a separate bowl, whisk eggs and add other wet ingredients. Gradually add to dry mixture, mixing well.
  4. Spoon into a greased and lined loaf tin.
  5. Place in the oven and bake for 25 – 30 mins.
zucchini loaf
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