This is great for breakfast, lunch or dinner. The key tip is to take as much water out of the zucchini as possible. It took a few goes to get this bread right, so if it doesn’t work the first time, try again! 

This recipe is a variation from the Defeat Diabetes app:

  • Serves: 10
  • Prep time: 20 minutes
  • Cook time: 55 minutes


  • 300g zucchini
  • 2 cups almond meal
  • 2 tsp baking powder
  • 2 eggs
  • ¼ cup butter, melted
  • 1 lemon zest
  • ½ cup pitted kalamata olives

  • 100g feta cheese
  • 2 tbsp pumpkin seeds
  • ½ tsp salt

  • selection of fresh herbs to your liking such as thyme


  1. Preheat oven to 180 degrees. 
  2. Place grated zucchini into a clean cloth, and squeeze out as much liquid as you can. Set aside. 
  3. In a bowl, combine the almond meal, herbs, salt, and baking powder.
  4. Beat the eggs in a small bowl then add to the almond meal mixture. Pour in the melted butter and stir to combine.
  5. Add in the zucchini and lemon zest, followed by the Kalamata olives and feta.
  6. Pour mixture into a loaf tin and sprinkle pumpkin seeds on top.
  7. Bake in oven for 45-50 minutes.
  8. Leave to cool for a minimum of 15 minutes once cooked, otherwise it won’t cut properly. 


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