This savory zucchini snack loaf is not your typical bread but rather a delicious, gluten-free snack cake. With a blend of cheese, garlic, and vegetables, it makes for a nutritious and tasty breakfast or snack. The combination of cornmeal, chickpea flour, and rice flour adds a unique flavor and boosts the nutritional profile of this recipe. The preparation is simple and quick, making it a fantastic choice for a wholesome and filling dish.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Ingredients
- Grated zucchini: 120 g (do not squeeze out the liquid)
- Cheese (Mozzarella or any other type): 120 g (1 cup)
- Yogurt: 120 g (1/2 cup)
- Baking soda: 1 teaspoon
- Egg: 1 large
- Salt: To taste (consider the saltiness of your cheese)
- Cornmeal: 100 g (3/4 cup)
- Chickpea flour: 50 g (1/3 cup)
- Rice flour or ground oats: 50 g (1/2 cup)
- Seasonings: To taste (e.g., garlic, finely chopped herbs, etc.)
Directions
- Preheat the Oven: Preheat your oven to 360°F (180°C). Grease a 10 x 20 cm baking dish or line it with parchment paper.
- Prepare the Zucchini: Grate 120 g of zucchini finely, keeping the moisture (do not squeeze it out).
- Mix Cheese and Yogurt: Combine 120 g of grated cheese and 120 g of yogurt in a bowl.
- Add Baking Soda: Stir in 1 teaspoon of baking soda. It will react with the yogurt and create a fizzing sound.
- Add Egg and Flours: Mix in the egg. Then, add 100 g of cornmeal, 50 g of chickpea flour, and 50 g of rice flour or ground oats. Mix well until combined.
- Add Seasonings and Herbs: Add garlic and finely chopped herbs of your choice. Mix everything well to form a smooth batter.
- Pour into Baking Dish: Pour the batter into the prepared baking dish and spread it evenly.
- Bake: Bake in the preheated oven at 360°F (180°C) for about 40 minutes, or until the loaf is golden brown with a crispy crust.
- Cool and Serve: Remove from the oven, let it cool slightly, then slice and serve warm or at room temperature.
Serving Suggestions
- Serve warm with a dollop of Greek yogurt or herb dip.
- Pair with a fresh salad or as a side to a bowl of soup.
- Enjoy as a savory breakfast on its own or with a fried egg on top.
Cooking Tips
- Cheese Variations: Feel free to use different types of cheese or mix multiple kinds for extra flavor.
- Herb Options: Fresh herbs like parsley, dill, or chives add great flavor to the loaf.
- Garlic Substitute: If you’re not a fan of garlic, you can replace it with onion powder or other spices.
Nutritional Benefits
- High in Protein: Contains protein from eggs, cheese, and chickpea flour.
- Rich in Fiber: Made with chickpea flour and zucchini, providing a good amount of fiber.
- Gluten-Free: Suitable for those with gluten sensitivity or intolerance.
Dietary Information
- Vegetarian: This recipe is vegetarian-friendly.
- Gluten-Free: Made with gluten-free flours (cornmeal, chickpea, and rice flour).
Nutritional Facts (per serving)
- Calories: 180
- Protein: 7g
- Carbohydrates: 20g
- Fat: 8g
- Fiber: 3g
- Sugar: 2g
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a preheated oven at 350°F (175°C) for about 5-10 minutes or in a microwave for 30 seconds to 1 minute.
Why You’ll Love This Recipe
- Easy to Prepare: Minimal ingredients and simple steps.
- Customizable: Can be adjusted to include your favorite cheeses, herbs, and spices.
- Healthy and Filling: A perfect balance of protein, fiber, and healthy fats.
- Perfect for Meal Prep: Make ahead and enjoy throughout the week.
Conclusion
This savory zucchini snack loaf is a versatile, healthy, and delicious option for a gluten-free breakfast or snack. It’s packed with flavor from cheese, garlic, and fresh herbs, while the zucchini adds moisture and nutrients. Easy to prepare and customize, this loaf is sure to become a favorite in your kitchen. Try it today and savor the delightful taste and texture!
Frequently Asked Questions
- Can I make this recipe vegan?
Yes, replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use a vegan cheese alternative. - Can I use different types of flour?
Absolutely! You can substitute chickpea or rice flour with other gluten-free flours like almond flour or coconut flour. - Can I add more vegetables?
Yes, grated carrots, bell peppers, or spinach would be great additions. - How can I make it nut-free?
This recipe is already nut-free. Just ensure no cross-contamination if you have severe allergies. - Can I freeze the zucchini loaf?
Yes, you can freeze it. Wrap in plastic wrap and then foil, and store for up to 2 months. - Can I omit the garlic?
Yes, you can omit the garlic or replace it with other spices or herbs to suit your taste. - Can I use other types of cheese?
Yes, cheddar, feta, or a mix of cheeses would work well for different flavors. - Is it okay to use low-fat yogurt?
Yes, you can use low-fat yogurt, but it may slightly alter the texture. - How do I keep the loaf from becoming too dry?
Ensure the zucchini retains its moisture and do not overbake. Cover with foil if it starts to brown too quickly. - What can I serve with this loaf?
Serve it with a salad, soup, or a poached egg for a complete meal.