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!
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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!
⭐ Why you'll love this recipe
- This zucchini and tuna bread is easy to make.
- It's easy to transport. Perfect for a packable lunch or picnic.
- This recipe is gluten free, dairy free, egg free, coconut free, paleo and AIP compliant.
📖 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. For this recipe, you will need canned tuna in water / brine.
- Arrowroot. It is a starch. See below for substitutions.
- Tigernut flour (or almond flour for those who are not on AIP nor nut free). If you don't know what tigernut flour is and want to learn all about it, you can read my post What is tigernut flour.
If you are on AIP and still in the elimination phase, you have to use tigernut flour (because almond flour is not AIP compliant). Those who are not on AIP nor allergic to nuts can use almond flour instead of tigernut flour.
For the quantities and complete list of ingredients for this zucchini and tuna bread recipe, please see the recipe card below.
Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). If you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
Never open the oven door before the end of the baking time (unless, of course, in case of a danger or problem with your oven). If you open the oven door during the baking time, just to "check how it looks", your zucchini and tuna bread will fall down or won't rise.
💬 Recipe FAQs
Yes! You can make this recipe, either as a loaf or muffins. Just bake the muffins for about 25 minutes (instead of 35 minutes).
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.
Yes you can. Personally, if I want to freeze this recipe, 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.
🍲 Other savory baking recipes you might like
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Zucchini and tuna bread (Gluten free, AIP, paleo)
- 200 grams (2 cups) grated zucchini
- 150 grams (1 cup + ⅓ cup) tigernut flour (or almond flour if you are not on AIP nor nut free)
- 50 grams (¼ cup + 1 Tbsp) arrowroot (see notes for substitutions)
- 90 grams (½ cup) canned tuna in water / brine
- 60 millilitres (¼ cup) water
- 1 Tablespoon apple cider vinegar (or lemon juice)
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons dried oregano or dried basil
- 1 teaspoon baking soda
- Pinch of sea salt
- 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 !