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+ servings
a zucchini and tuna bread sliced
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4.98 from 40 votes

Zucchini and tuna bread (Gluten free, AIP, paleo)

A super easy savory zucchini bread recipe.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Side Dish
Cuisine: French
Suitable for Diet: Gluten Free, Low lactose diet
Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo
Servings: 6 servings
Calories: 236kcal
Author: Bea C.

Ingredients

Instructions

  • Preheat oven to 360° F (180° C)
  • In a large bowl, combine all the dry ingredients (tigernut flour, arrow root, baking soda, dried herbs and salt ). Stir.
  • Add the wet ingredients (water, olive oil and apple cider vinegar) to the dry ingredients and mix with a spoon until well combined. At this point you are probably panicking because the batter seems to be dry and that's why it is not forming a dough yet. But don't worry it's ok.
  • Drain the canned tuna and cut it into pieces. Add those pieces to the batter, along with the shredded zucchini. Mix the whole thing with a spoon. As you keep mixing with your spoon, the humidity of both the canned tuna and the shredded zucchini will allow you to form a dough.
  • Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Or choose a muffin pan if you want to make muffins instead of a loaf.
  • Bake for about 35 minutes for the loaf (or for about 25 minutes for the muffins). To make sure that it is cooked, insert a thin bladed knife into the centre of the zucchini bread, the knife should come out clean. And voilà! Wait for it to cool down completely before removing from the tin. Serve at room temperature.
    Bon appétit !

Notes

Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP compliant. If you are not on the AIP diet you can use potato or corn starch instead of arrowroot.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
 
 

Nutrition

Calories: 236kcal | Carbohydrates: 15g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 226mg | Potassium: 138mg | Fiber: 4g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 2mg