8 serves
2 tipsZucchini Olive and Feta Loaf (GF)
Method
- 1Preheat the oven to 180℃ and line an 8x4 inch loaf tin with baking paper.
- 2Grate the zucchini and place it into a clean cheesecloth or muslin cloth, then squeeze out as much liquid as possible. Set aside.
- 3In a large bowl, combine the almond meal, coconut flour, thyme, salt, and baking powder. Set aside.
- 4Beat the eggs in a small bowl, then add them to the almond meal mixture. Pour in the olive oil and stir to combine. The mixture will be thick; keep folding in the oil and eggs until incorporated.
- 5Fold in the zucchini, lemon zest, kalamata olives, and feta.
- 6Spread the mixture into the prepared loaf tin.
- 7Roughly chop some extra olives and press them into the top of the loaf. Sprinkle with flakey sea salt and additional thyme.
- 8Bake in the oven for 45–50 minutes until a skewer inserted comes out clean. If the skewer doesn't come out clean, leave in the oven for an additional ten minutes. If the top begins to brown too much, place a sheet of foil over the top.
- 9Allow the loaf to cool in the tin for 15 minutes before turning it out onto a wire rack to cool completely. Slice to serve.
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...And that's it, enjoy!
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Ingredients
For the loaf
2 zucchinis (or equivalent to 350g)
2 cups blanched almond meal
2 tbsp coconut flour
6 sprigs fresh thyme, leaves picked
2 tsp baking powder
½ tsp salt
2 eggs
⅓ cup extra virgin olive oil
1 lemon, zest only
½ cup kalamata olives, pitted, plus extra for topping
100 g feta cheese, crumbled
Shopping list for this recipe
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Give your zucchini a really good squeeze! You want to get as much liquid out as possible, saving your loaf from a fate of sogginess.
Get ready for a batter that’s a bit different. It’s almost grainy and doesn’t look like usual baking batter. But don’t worry – when you’re baking gluten-free, things can be a little unusual.
