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Here is a savory baking recipe : zucchini and tuna bread!
Since I started this diet, I have found that one of the most difficult thing is to replace 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.
Moreover, you can make this, either as a loaf or muffins.
If you want to try another savory zucchini muffins recipe, check my zucchini and pesto muffins recipe!
Can I freeze it?
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 made it or the day after.
But enough talking, here is the recipe!
I made zucchini-tuna muffins recently to take with me on a trip. I really like the idea of savory muffins, though tuna is not a favorite of mine. I decided to start with the same basic recipe and experiment with variations. Today I made zucchini-butternut squash muffins which I really liked. Instead of tuna, I added 1/2 cup grated raw butternut squash (because I had some leftover from another recipe). Instead of oregano or basil, I added 1 tablespoon of herbes de provence. The recipe made 11 muffins. I look forward to experimenting with other vegetable and herb combinations. Thank you so much for the recipe!
Bonjour Deb. Thank you for your feedback! You did exactly what you do in France with savory breads (which will call “cake”): we take a basic recipe and kind of put anything we want in it. I love how convenient it is.