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Savoury zucchini and quinoa loaf

April 26, 2015 7 Comments

A tasty, nourishing gluten-free savoury loaf filled with oats and quinoa and flecks of zucchini
A while back I tried my hand at making paleo “bread”. While I do agree with some of the principals of a paleo diet, such as eating more wholefoods, I don’t follow the diet myself as I do eat some foods which aren’t included in a paleo diet such as legumes and wholegrains. However I’m always keen to try out new recipes and after a few goes I came up with my own version of paleo bread. While it doesn’t taste like conventional bread made from wheat, it’s still delicious in it’s own right. It’s also packed full of nutrient dense ingredients and the best part about it is that it’s really filling, with two toasted slices topped with some smashed avocado and sliced tomato will keep me feeling full well into the day.

A tasty, nourishing gluten-free savoury loaf  filled with oats and quinoa and flecks of zucchini

After I perfected paleo bread to my liking, I decided to experiment further with savoury loaves. This here is my current favorite alternative to my paleo bread, though this option definitely isn’t paleo with the inclusion of oats and quinoa (which is or isn’t considered to be paleo depending on which paleo camp you ask it seems!) This loaf is a little dryer than my paleo bread, and perhaps a bit more “bread”-like, though I hesitate to say as if you make it thinking you will end up with a loaf of bread like you would buy at the shop, you’ll come out being disappointed. This isn’t really an alternative to bread in the sense of it being a healthier option that tastes exactly the same – it doesn’t – but it’s still a hit in our household, being a welcome healthier alternative that we love to eat for breakfast, as a snack or with a soup or stew for dinner.

I’ve used za’atar inspired spices here with the sumac, thyme and toasted sesame seeds, however sumac can be a little hard to find, so if you can’t get your hands on any, paprika is a good alternative that works well in this dish. Un-toasted sesame seeds can be used if you don’t want to the effort of toasting them, or they can be omitted altogether without too much impact to the end product. The psyllium husk adds fiber and helps to bind the bread, but could be easily omitted as well if you don’t have any on hand. The loaf will keep well for at least five days, I usually like to toast it in a sandwich press after the first day or two though as it will start to get a little stale.

A tasty, nourishing gluten-free savoury loaf  filled with oats and quinoa and flecks of zucchini

Savoury zucchini + quinoa loaf
2015-04-25 18:47:45
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Prep Time
15 min
Total Time
1 hr
Prep Time
15 min
Total Time
1 hr
Ingredients
  1. 1 cup rolled oats
  2. 2 Tbsp toasted sesame seeds
  3. 1/2 Tbsp thyme
  4. 1/2 tbsp Sumac
  5. 1 tsp baking powder
  6. 2 tsp sea salt
  7. 2 Tbsp psyllium husk
  8. 1/2 cup almond meal
  9. 2 cups cooked quinoa
  10. 2 cups shredded zucchini
  11. 3 eggs, lightly whisked
Instructions
  1. Preheat oven to 190 C | 375 F
  2. Add the oats, sesame seeds and thyme to a food processor or blender and blitz a few times to them break up a little. Move them to a bowl and add in the remainder of the dry ingredients and stir well to combine. Squeeze as much liquid out of the zucchini as you can, and then stir that and the quinoa through the dry mix. Once combined, stir through the lightly whisked eggs.
  3. Place in a lined loaf tin, and then top with some rolled oats or sesame seeds as a topping if desired.
  4. Bake at 35 - 40 minutes until cooked through.
  5. Allow to cool in the tin for half an hour, and then move to a cooling rack.
to her core https://tohercore.com/

Filed Under: Breads and baking, Breakfast, Recipe Tagged With: bread, dairy free, eggs, gluten free, oats, quinoa, vegetarian, zucchini

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Comments

  1. Thalia @ butter and brioche says

    April 27, 2015 at 8:37 am

    This zucchini and quinoa loaf is totally gorgeous. I love your photography of it especially. Pinned!

    Reply
  2. Lauren says

    April 27, 2015 at 9:35 am

    I love that you have popped some veggie loving in here. This loaf looks like it would make a great partner to a nice warming bowl of your tomato soup! Loving the flavour combination too!

    Reply
  3. Katie @ Whole Nourishment says

    April 29, 2015 at 1:28 am

    Ooh I like this bread, especially with the za’atar seasoning. I’ve been making a millet, buckwheat bread and thought about substituting quinoa for a milder flavor, so I’m glad to see you do it here. And you’re right, this sort of bread is a meal of its own!

    Reply
  4. Josefine says

    April 29, 2015 at 4:57 pm

    I absolutely loved your paleo loaf – so I’ll definitely try this one too :)
    Za’tar spices sound great in a loaf

    Reply
  5. Anna says

    April 29, 2015 at 7:43 pm

    this looks amazing!!! you can do so many things with zucchini!!! yumm

    https://aspoonfulofnature.wordpress.com/

    Reply
    • tohercore says

      May 5, 2015 at 9:37 pm

      The most versatile vegetable! Thanks Anna x

      Reply
  6. Debbie says

    January 20, 2019 at 4:17 am

    Delicious recipe thank you for sharing.
    I added more herbs and chia seeds instead of sesame seeds and used flax powder .
    yummy .

    Reply

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