Gluten Free Zucchini Loaf Recipe

This recipe is inspired by my mum, she used to always make zucchini slice and us kids all loved it. Was such a great way to get more vegetables into our diet and was always just so good the next day for breakfast. I have adapted the recipe slightly to suit my sensitive tummy and its fair to say this is a pretty good recreation, I think my mum would be happy.


400 gm grated zucchini/marrow 1 large onion 3 rashers bacon 1 cup buckwheat flour 1/2 cup olive oil 5 eggs Salt/ pepper Optional 1/2 cup crumbed goats feta

Right now I am getting zucchinis the size of my wee dog elly and so I thought it was time I made a few extra dishes to use them up. I added in a little goats feta to give it a bit of saltiness, but this is completely optional. You can mix in almost any other vegetable and use it as a dish to sneak more vegetables into your kids diet or your own. I had a slice for breakfast this morning and it has been a great way to kick off my day along side a nice large glass of kombucha.

Preheat oven to 160 C/325 F
Grate zucchini and finely chop onion & bacon,
Combine zucchini, onion, bacon, flour, oil and lightly beaten eggs.
Season salt / pepper and stir through diced feta
Line a tin with baking paper and pour in the mix.
Bake in moderate oven 30 – 40 mins or until brown and cooked through.


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Zucchini Loaf

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