Recipe: Freezer-Friendly Zucchini Loaf

A nutrient-dense, fibre-rich loaf perfect for postpartum snacking.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Serves: 8-10 slices

Ingredients:

• 2 cups grated zucchini (squeezed to remove excess moisture)

• 1½ cups whole wheat flour (or sub for buckwheat flour for a gluten-free version)

• ½ cup almond meal

• 1 tsp baking powder

• ½ tsp cinnamon

• ¼ tsp salt

• 2 eggs (or flax eggs)

• ½ cup maple syrup or honey

• ¼ cup melted coconut oil

• 1 tsp vanilla extract

• ½ cup chopped walnuts (optional but delicious)

Instructions:

1. Preheat oven to 175°C . Grease a loaf pan well with butter.

2. In a bowl, whisk flour, almond meal, baking powder, cinnamon, and salt.

3. In another bowl, mix eggs, maple syrup, coconut oil, and vanilla. Stir in zucchini.

4. Combine wet and dry ingredients, then fold in walnuts.

5. Pour into greased loaf pan and bake for 45-50 minutes. Allow to cool before slicing. Serve with a generous spreading of butter or ghee.