This low-carb, gluten-free, protein-rich bread has a mild savory flavor and gorgeous moist texture from the zucchini. It is endlessly versatile—use it for everything from grilled cheese to pav bhaji to croutons and even breadcrumbs! It took me dozens of tries to perfect this recipe, but now it gets rave reviews, every time. I recommend you keep a loaf on standby in the freezer because it features in several recipes in my book, such as the Avocado Toast, Pav Bhaji, Eggs Florentine and French Onion Soup.

This bread is dense and filling, so you will find that you cannot eat as much as you would of regular white or whole-wheat bread. Note that the vegan version will not rise as much as the original, but it tastes just as delicious and works better for croutons and breadcrumbs.

Download the recipe card for the original version here and for the vegan version here

INGREDIENTS | Makes 10 servings

Original version

• 1 medium [about 200g] zucchini (courgette)

• 1 scant cup [100g] blanched almond flour

• 1 cup [120g] chickpea flour

• 1 tbsp baking powder

• ½ tsp salt, to taste

• 2 egg(s)

• ½ cup water

• 1 tbsp ground flaxseed (sub seeds/nuts as desired)

Vegan version

• 1 medium [about 200g] zucchini (courgette)

• 1 heaping cup [120g] blanched almond flour

• 1 heaping cup [140g] chickpea flour

• 2 tbsp ground flaxseed

• 1 ½ tbsp baking powder

• ½ tsp salt, to taste

• 6 tbsp aquafaba (chickpea liquid)

DIRECTIONS

• Step 1. Grate zucchini using the smaller holes of a box grater. Sprinkle a pinch of salt over zucchini and let sit for 10–15 minutes to draw out moisture.

• Step 2. Preheat the oven to 350°F/180°C. Lightly grease an 8 1/2-x-4 1/2-x-2 1/2-inch / 20 1/2-x-11-x-5 1/2-cm loaf pan.

• Step 3. Combine chickpea flour, almond flour, baking powder, flaxseed, and remaining 1/2 teaspoon salt in a large bowl and mix well. Beat eggs lightly in a separate bowl (skip for vegan version).

• Step 4. Place zucchini in a thin towel, paper towel, or a nut-milk bag and squeeze over a bowl to get as much moisture out as possible (I usually get at least 1/4 cup zucchini water). Reserve the water for the next step.

• Step 5. When oven temp reaches 350°F/180°C, add 1/4 cup zucchini water, beaten egg or aquafaba, and grated zucchini to dry ingredients and stir well with a large spoon or whisk, breaking up any lumps. If the batter is too thick to combine, add a bit more zucchini water 1 tablespoon at a time, up to 4 tablespoons, supplementing with regular water if needed. The batter should be thick, like a lump of wet sand.

• Step 6. Transfer batter to prepared pan and tap gently on the counter to settle. Bake for 35–45 minutes (45–55 minutes for the vegan version), or until golden brown on top and a toothpick inserted in the center comes out clean.

• Step 7. Let cool 15–20 minutes. Loosen around the edges of the pan with a butter knife if necessary. Transfer to a flat surface to slice, and serve just as you would any other bread!

Cooking Notes

• Squeeze zucchini hard to get as much moisture out as possible. This is the key to not ending up with a soggy mess!

• Store bread in an airtight container for 3–5 days at room temperature, or up to 3 months in the freezer. Defrost 4–5 hours or overnight at room temperature.