This Zucchini, Olive, and Feta Bread is a savoury, gluten-free loaf, packed with vegetables, healthy fats, and flavour. Perfect for low-carb and diabetes-friendly diets!
Prep Time | 20 mins |
Cook Time | 55 mins |
Meal Type | Lunch, Staple |
Servings | 10 |
Carbs | 2.3 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Zucchini:
A low-carb vegetable rich in fibre and antioxidants, zucchini helps reduce inflammation and supports digestive health.
Almond meal:
Gluten-free and lower in carbs than wheat flour, almond meal is rich in healthy fats and protein, providing sustained energy.
Feta cheese:
Adds a tangy flavour and is a good source of calcium and protein, promoting bone health and muscle repair.
Kalamata olives:
High in heart-healthy fats, olives are rich in antioxidants and help reduce the risk of chronic diseases.
Pumpkin seeds:
A great source of healthy fats, magnesium, and zinc, pumpkin seeds support heart health and immune function.
Low Carb Zucchini, Olive and Fetta Bread
Ingredients
- 2 zucchinis, grated; 300 g before grating
- 2 cups almond meal, blanched
- 6 sprigs thyme, fresh, leaves picked
- 2 tsp baking powder
- 2 eggs
- ¼ cup butter, melted
- 1 lemon, zested
- ½ cup kalamata olives, pitted
- 100 g fetta cheese, crumbled
- 2 tbsp pumpkin seeds
- ½ tsp salt
COOK MODE
Instructions
- Preheat the oven to 180°C and line an 8x4-inch loaf tin with baking paper.
- Place grated zucchini into a clean, fresh jay or muslin cloth, and squeeze out as much liquid as possible. Set aside.
- Combine the almond meal, thyme, salt, and baking powder in a large bowl. Set aside.
- Beat the eggs in a small bowl, then add them to the almond meal mixture. Pour in the melted butter and stir to combine.
- Fold in the zucchini and lemon zest, then the Kalamata olives and feta.
- Spread into the prepared loaf tin. Sprinkle over pumpkin seeds and extra thyme.
- Bake in the oven for 45–50 minutes until a skewer inserted comes out clean. If the skewer does not come out clean, leave it in the oven for another ten minutes. If the top is beginning to brown too much, place a sheet of foil over the top.
- Leave it in the tin for 15 minutes before cooling it on a wire rack. Slice into ten slices and store in the fridge for 3 days or the freezer for up to 3 months.
Notes
- Use blanched almond meal (this means the skins of the almond have been removed which allows for a softer loaf).