Walking into a coffee shop and seeing all of the fresh baked muffins, loafs and pastries in the morning is torture! I always eye the banana or zucchini bread but know that it's packed with calories, sugar and high in carbs, so I try to stay away from it (most of the time).
I made this breakfast bread as a healthy alternative to squash my cravings and love to top a slice with either greek yogurt and berries or some almond butter. It's also my favorite post workout treat!
This fiber filled, low carb loaf is the perfect "bread" to have for breakfast. It is packed with nutrients from the vegetables and fruit and will definitely keep you full from the psyllium husk and ground flax seeds until lunch time, without giving you that mid-day slum because the sugar is so low!
The best part? You just throw all of the ingredients from bowl to oven and enjoy!
1 cup zucchini, shredded & excess water drained out
1 apple, shredded & excess water drained out
1/4 cup carrot, shredded
3 large eggs
1 ripe banana, mashed
5 tbsp olive oil
4-6 tbsp raw honey or maple syrup (depending on how sweet you want it)
2 cups almond meal
4 tbsp psyllium husk
3 tbsp ground flax seeds
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1 tbsp nutmeg
pinch of pink Himalayan salt
1/4 cup raisins
1/4 cup chopped walnuts
Pre-heat oven to 375F
Combine all ingredients in a large bowl and stir well
Grease loaf pan with coconut oil and pour in mixture
Bake for 35-40 minutes
Stick a toothpick in the center of the loaf to make sure its fully baked
Let cool for 15 minutes before slicing
Store in air tight container for up to 1 week