Spinach and Zucchini Loaf

This loaf is so versatile I have been known to consume it for breakfast, lunch, dinner and as a snack (not all in the one day of course!). It freezes perfectly and can go straight into the toaster for a quick go to nutrient hit. The almonds are full of healthy fat and vitamin E, the oats help to stabilise blood sugar and calm the nervous system and the psyllium husk although mainly used as a binding agent here, can help to regulate the bowels. You'll get a boost of iron, calcium and folate from the spinach and some vitamin C and potassium from the zucchini.

Makes 10 slices

Ingredients
1 cup almond meal 
1 cup oats/ quinoa flakes for gluten free
½ buckwheat flour
1 tablespoon psyllium husks
¼ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
1 cup spinach, chopped finely
1 cup zucchini, grated
4 eggs
½ cup coconut oil, melted
1 tablespoon honey
¼ walnuts, coarsely chopped
1 tablespoon apple cider vinegar
2 tablespoons pumpkin seeds

Directions
Preheat the oven to 180⁰C. Grease a loaf pan and line with baking paper.

Combine the almond meal, oats, buckwheat flour, psyllium, salt, baking powder, baking soda and nutmeg in a bowl. In a separate bowl beat the eggs until pale and fluffy. Add the eggs, oil, honey and ACV to the dry mixture and mix thoroughly. Add the spinach, zucchini and walnuts and stir through.

Spoon the mixture into the loaf tin and smooth with the back of a spoon. Top with pumpkin 
seeds and bake for 30-35 minutes or until a skewer inserted into the middle comes out clean. 

Cool and slice. This will keep in the fridge for 1 week or in the freezer for 1 month and just toast when serving. If keeping in the freezer slice and place baking paper between each slice.