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!
Zucchini and tuna bread (Coconut free, AIP, paleo)
Course: Breakfast, AppetizersDifficulty: Easy6
servings15
minutes35
minutesIngredients
2 cups (200 g) grated zucchini
1/2 cup (90g) canned tuna
1 cup + 1/3 cup (150 g) tigernut flour (or almond flour if you are not on AIP nor nut intolerant)
1/4 cup (60 ml) water
1 Tbsp apple cider vinegar (or lemon juice)
2 Tbsp extra virgin olive oil
1 tsp baking soda
1 Tbsp dried oregano or basil
Pinch of salt
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.
- Cut the canned tuna into pieces and add them 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 before removing from the tin. Serve at room temperature.
Bon appétit !
Notes
- 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.
- After it is cooled, store the bread in the refrigerator (no more than 3 days in the fridge, otherwise, it will get dry). After storing it in the fridge, do not reheat it. Take it out of the fridge in advance in order for it to reach room temperature. You can also eat it right out of the fridge if you forget to get it out in advance.
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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.