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.
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!