This savoury zucchini loaf is perfect to have on hand as a snack, or to use as an alternative to bread – try a couple of slices pan fried slightly, topped with eggs and avocado for a delicious weekend breakfast.

Ingredients:

• 2 large zucchinis, grated
• 1 tablespoon of salt
• 250g bacon (make sure it is gluten free), chopped into 5mm squares
• 8 free range eggs,
• 3/4 cup of buckwheat flour
• 1/4 cup of gluten free corn flour
• 1 tablespoon of baking powder
• 1 teaspoon of ground black pepper
• 2 pinches of salt

Method:

1. To remove the moisture from the zucchini after grating, sprinkle with salt 1 tablespoon of salt and let it sit for approx. 30 minutes. Use a clean tea towel or paper towels to squeeze or pat the zucchini dry, you want o remove as much moisture as possible.
2. Pan fry bacon until crispy and let cool
3. Preheat your oven to 180°C
4. Whisk the eggs in a bowl
5. In a separate bowl combine gently the rest of the ingredients with the zucchini and bacon
6. Add the eggs to the zucchini mix and mix well
7. Place into a lined loaf tin, tap the tin on the bench lightly to ensure the mixture has settled.
8. Bake for 40 minutes, ensuring to check the centre is cooked through
9. Remove form the oven and place on a cooling rack
10. Store in an air tight container and slice up, thick or thin as required!