Looking for a grab and go AIP compliant dish? Try this zucchini and tuna bread. This easy and healthy zuchhini savory bread will be perfect for your a grab and go breakfast, lunch or any kind of meal!
Since I started this diet, I have found that one of the most difficult thing to replace is sandwiches when I travel. Although when I can carry a cooler with me and have a proper lunch in a box it is still quite doable, but it gets a little trickyer in my opinion when I can't have these.
Luckily in France, we very often have savory cakes. We take them to a picnic or serve them as an appetizer. So I figured, these would be my new "travel food". Of course, first, I had to create my own recipes, according to my intolerances. Because let's face it, pretty much all French savory cakes contain gluten, eggs and cheese.
What I love about these savory cakes, is that you can either have them for breakfast, appetizers, bring them to a picnic or a potluck. Well, they are good for any kind of grab and go meal.
Moreover, another good thing about this recipe is that you can make this, either as a loaf or muffins.
- grated zucchini: if possible, try to use organic zucchini as you will leave the skin on for this recipe. Do NOT squeeze the extra water off the zucchini. You NEED the extra moisture in the grated zucchini to be able to form a dough.
- canned tuna in water / brine
- tigernut flour (or almond flour if you are not on AIP nor nut intolerant)
- apple cider vinegar (or lemon juice)
- extra virgin olive oil
- baking soda
- dried oregano or basil
- pinch of salt
Can I freeze this ?
Personally, if I want to freeze it, I will make it as muffins and take a muffin out of the freezer whenever I want. I also think they freeze better as muffins VS as loaf slices. Also, it is better to freeze your zucchini and tuna bread (either as a loaf or muffins) when it is still fresh. So freeze it on the day you make it or the day after.