Looking for a grab and go AIP compliant dish? Try this zucchini and tuna bread. This easy and healthy zuchhini savory bread will be perfect for your a grab and go breakfast, lunch or any kind of meal!
Since I started this 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 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. Well, they are good for any kind of grab and go meal.
Moreover, another good thing about this recipe is that you can make this, either as a loaf or muffins.
Ingredients
- grated zucchini: if possible, try to use organic zucchini as you will leave the skin on for this recipe. Do NOT squeeze the extra water off the zucchini. You NEED the extra moisture in the grated zucchini to be able to form a dough.
- canned tuna in water / brine
- tigernut flour (or almond flour if you are not on AIP nor nut intolerant)
- arrowroot
- water
- apple cider vinegar (or lemon juice)
- extra virgin olive oil
- baking soda
- dried oregano or basil
- pinch of salt
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.
Other savory baking recipes
- Zucchini and pesto muffins (AIP, paleo, vegan)
- Chicken muffins (Coconut free, AIP, paleo)
- Sweet potato and bacon muffins (AIP, paleo)
Zucchini and tuna bread (Coconut free, AIP, paleo)
Course: Breakfast, AppetizersDifficulty: Easy6
servings15
minutes35
minutesIngredients
2 cups (200 g) grated zucchini
½ cup (90g) canned tuna in water / brine
1 cup + ⅓ cup (150 g) tigernut flour (or almond flour if you are not on AIP nor nut intolerant)
¼ 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, 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.
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Deb
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!
gohealthywithbea
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.
Claire
This is even more delicious than I’d already imagined it’d be! Amazing! :):)
Ivy
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!!
gohealthywithbea
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!
Ivy
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
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❣️🥰