Nutty Zucchini Loaf

This Nutty Zucchini Loaf found in the Alkaline Cookbook is the perfect make ahead meal that is delicious warmed up or served as a cold slice for lunch. It pairs beautifully with salad or steamed vegetables for dinner and is a great plant based source of protein, fibre, vitamins and minerals.

It is a great way to use up any left over almond meal pulp from making almond milk and adding lots of herbs and spices to jazz up your veggies.  A great tip is to make 2 loaves, so that you can freeze 1 for any emergency dinners and avoid making unhealthy choices when you are tired, running out of time, or just haven't had a chance to go shopping to stock you fridge with Alkalising rich foods.

I like to be creative with the herbs I add, and sometimes throw in some extra veggies I may have in the fridge too. 

If you are wanting to learn more about an Alkaline Diet and how to create amazingly simple, but delicious recipes, we have over 80 recipes that can be found in the Alkaline Cookbook. This great resource is jam packed with helpful, useful and practical information that allows you to transition easily to an Alkaline Diet. We have created easy to follow weekly meal plans and recipes that won't take hours to prepare, so you can effortlessly include them as part of your day. 

1 red onion, finely chopped

1 garlic clove, thinly sliced

1/4 cup olive oil

2 cups carrots, grated

1 1/3 cup Almond meal

2 tomatoes, cubed

1/4 cup red capsicum, diced

1 cup celery, grated

2 cups zucchini, grated

1 1/3 cups raw almonds

2 tsp dried rosemary 

1 tsp dried thyme

Celtic salt and ground pepper to taste

1. Preheat oven to 180 degrees.

2. Combine all ingredients and place in a baking paper lines tin.

3. Bake at 180 degrees for 45-60 minutes or until golden brown.

4. Enjoy with a fresh greens salad or some steamed vegetables.

Serves: 6-8