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    Home » Breakfast

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

    Published: Jul 3, 2020 · Updated: Aug 27, 2021 by gohealthywithbea | This post may contain affiliate links | 9 Comments

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    Looking for a grab and go AIP compliant dish? Try this zucchini and tuna bread. This easy and healthy savory zuchhini bread will be perfect for your a grab and go breakfast, lunch or any kind of meal!

    Since I started this "free from" 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 breads. We take them to a picnic or serve them as an appetizer. So I figured, these would be my new "travel food". Of course, I had to create my own recipes, according to my intolerances. Because without any surprise traditional French savory bread contains gluten, eggs and cheese.

    What I love about this savory bread, is that you can either have it for breakfast, appetizers, bring it to a picnic or a potluck. Well, it is good for any kind of grab and go meal. And if you are looking for AIP lunch box ideas, here is one thing you can pack!

    Ingredient notes

    Grated zucchini

    Do not peel the zucchini before grating (leave the skin on). And do not drain out, or squeeze out any of the liquid from the zucchini as you will need all the moisture from the zucchini to make the dough.

    Tuna

    I use canned tuna in water / brine.

    Tigernut flour

    This recipe uses tigernut flour (or almond flour for those who are not on AIP nor nut free). 

    If you are on AIP and still in the elimination phase, unfortunately there are no possible substitution for the tigernut flour. Why? Because all the other AIP compliant flours have very different texture and they all need their own amount of liquid. So it is not possible to replace the tigernut flour with another flour without altering the entire recipe.

    Arrowroot

    Arrowroot is a starch. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). Other possible substitutions, only if you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.

    How to store this savory bread

    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, you do not need to reheat it. In France, this kind of savory bread is eaten at room temperature.

    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.

    But if you prefer to eat it hot, well you can reheat it. Though, keep in mind that reheating it might dry it out a bit.

    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.

    Can I make muffins instead of a loaf / bread?

    Yes! You can make this, either as a loaf or muffins. Just bake the muffins for about 25 minutes (instead of 35 minutes).

    Other savory baking recipes

    • Zucchini and pesto muffins (AIP, paleo, vegan)
    • Chicken muffins (Coconut free, AIP, paleo)
    • Sweet potato and bacon muffins (AIP, paleo)
    a zucchini and tuna bread sliced

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

    gohealthywithbea
    A super easy savory zucchini bread recipe.
    4.86 from 7 votes
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    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Appetizer
    Cuisine French
    Servings 6 servings
    Calories 236 kcal

    Ingredients
     
     

    • 200 g grated zucchini
    • 150 g tigernut flour  (or almond flour if you are not on AIP nor nut free)
    • 50 g arrowroot (see notes for substitutions)
    • 90 g canned tuna in water / brine
    • 60 ml water
    • 1 tablespoon apple cider vinegar (or lemon juice)
    • 2 tablespoon extra virgin olive oil
    • 2 tablespoon dried oregano or dried basil
    • 1 teaspoon baking soda
    • Pinch of sea 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.
    • 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 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 facts per serving

    Calories: 236kcalCarbohydrates: 15gProtein: 9gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 226mgPotassium: 138mgFiber: 4gSugar: 2gVitamin A: 104IUVitamin C: 6mgCalcium: 91mgIron: 2mg
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    Reader Interactions

    Comments

    1. Deb

      July 31, 2020 at 1:19 am

      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!

      Reply
      • gohealthywithbea

        July 31, 2020 at 9:25 am

        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.

        Reply
    2. Claire

      February 05, 2021 at 6:44 pm

      This is even more delicious than I’d already imagined it’d be! Amazing! :):)

      Reply
    3. Ivy

      March 14, 2021 at 1:11 pm

      Hey Bea! I tried this with almond flour and it was delicious 🙂 I’m going back to Aip elimination phase for a while tho and I think Tigernuts make me bloat...any thoughts on using cassava flour instead of Tigernut in this recipe? Thanks!!

      Reply
      • gohealthywithbea

        March 14, 2021 at 4:41 pm

        Bonjour Ivy. Nice to read from you again although I'm sorry to hear that you have to go back to AIP elimination phase. I'm happy that you like this recipe. Unfortunately, as I explain in The complete guide to tigernut flour there are no AIP compliant substitutions for tigernut flour. Cassava flour has an extremely different texture so it definetely won't work in this recipe. Sorry. Wishing you much healing!

        Reply
        • Ivy

          March 14, 2021 at 5:40 pm

          Thanks so much for the quick response, Bea! Very helpful. Keep up the awesome stuff with the website, I love how easy and delicious your recipes are 🙂

        • gohealthywithbea

          March 14, 2021 at 10:24 pm

          My pleasure. Communicating with my readers from all around the world is one of my favorite part of blogging! Thank you so much for your very nice words❣️🥰

    4. Olivia

      June 09, 2022 at 3:10 am

      5 stars
      Will this recipe work for sardines or mackerel for the fish component?

      Reply
      • gohealthywithbea

        June 09, 2022 at 7:33 pm

        Bonjour Olivia. Although I have never tried this recipe with sardines or mackerel, I think it would work just fine.

        Reply

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    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more

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