Chia And Zucchini Bread With Avocado

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Chia And Zucchini Bread With Avocado

Chia And Zucchini Bread With Avocado

5 from 2 votes
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Prep Time 10 minutes
Cook Time 1 hour
Course Main Course, Side Dish
Cuisine Paleo
Servings 4 serves
Calories 608 kcal


  • baking loaf tin
  • Mixing bowl
  • Baking paper to line tin


  • 1 cups arrowroot or tapioca flour
  • 2 cups almond flour
  • ½ cup chia seeds
  • 1 tsp baking powder (aluminum free)
  • ½ tsp sea salt
  • 2 tblsp pumpkin and sunflower seeds
  • 6 eggs free range
  • 2 tsp apple cider vinegar
  • 300 g zucchini grated
  • 1 avocado for spreading on top


  • Preheat the oven to 160 degrees C, line a 22cm loaf tin with baking paper.
  • Combine all of the dry ingredients in a large bowl – arrowroot/tapioca flour, almond meal, chia seeds, baking powder, salt, and half of the seeds. Leave the other half of the seeds to sprinkle on top of the loaf
  • Combine the entire wet ingredient in a separate bowl and whisk together the eggs, apple cider vinegar, and grated zucchini.
  • Combine the wet and dry ingredients together, mix until it has an even consistency.
    Pour the mixture into the loaf tin and sprinkle the remaining seeds on top.
  • Bake for 1 hour. Make sure that is cooked all the way through – press down gently on top in the middle, if it holds its shape then it is cooked.
  • Once cooled down you can spread some avocado on top with a sprinkling of pink Himalayan or sea salt. You could also add some tomato and basil if you wish.


Calories: 608kcalCarbohydrates: 28gProtein: 26gFat: 48gSaturated Fat: 6gCholesterol: 246mgSodium: 503mgPotassium: 617mgFiber: 17gSugar: 4gVitamin A: 580IUVitamin C: 19mgCalcium: 365mgIron: 6mg
Keyword bread, detox, Vegetarian
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