This zucchini bread is a delightful surprise every time. Moist, flavorful, and easy to digest. It's ideal as a nutritious breakfast, alongside a salad, or as a savory snack. Thanks to the combination of zucchini, eggs, and our fiber-rich Belo bread mix, your blood sugar remains stable, and this bread feels truly satisfying without being heavy on the digestive system.
Zucchini is rich in water, potassium, and antioxidants, supporting hydration and gentle digestion. Combined with proteins, healthy fats, and fibers, you get a beautifully balanced meal that fits a ketogenic or slow-carb lifestyle.
Servings: 12-15 slices
Ingredients:
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1 bag Nativ Belo bread mix
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1 medium zucchini, coarsely grated
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4 eggs
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2 tbsp extra virgin olive oil
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1 tsp sea salt
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1 tsp dried oregano
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1 handful of feta, cubed
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optional:
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1 clove garlic, minced
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sesame seeds or pumpkin seeds for topping
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Instructions:
Preheat the oven to 180 degrees Celsius (350°F).
Grate the zucchini and squeeze out some of the liquid. This is important for a nice, not-too-wet texture of the bread.
Place the Belo bread mix in a mixing bowl. Add the eggs, olive oil, salt, and oregano, and mix until a homogeneous batter forms. Then fold in the zucchini, feta, and optionally the garlic.
Pour the batter into a loaf pan lined with baking paper or greased. Optionally, top with sesame seeds or pumpkin seeds.
Bake the zucchini bread for approximately 60 minutes in the center of the oven, until firm to the touch and beautifully golden brown. Let it cool completely before slicing.
Delicious with some hummus, a tapenade, or as a base for a fiber-rich lunch with vegetables and proteins.
