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Chickpea & Zucchini Loaf

Eggs were my go to for breakfast, and I constantly work on different ways to get that type of feel good savoury dish that hits the spot first thing in the morning. This is an easy one that you can make in a loaf tin and just reheat a bit when you want it. Almost like a frittata


  • 2 pcs zucchini, freshly grated

  • 1/2 cup coconut cream powder

  • 1 1/2 cups chickpea flour

  • 1 tsp dill, dried

  • 1 tbsp basil, dried

  • 1 tbsp nutritional yeast (or more. I always like more)

  • 1/2 cup water

  • Salt

  • Pepper


  1. Mix together well the zucchini, coconut cream powder, chickpea flour, dill, basil and nutritional yeast in a bowl

  2. Add the water and mix evenly

  3. Season to taste

  4. Lightly dust a loaf tin with chickpea flour to prevent sticking

  5. Place in a pre-heated 180C oven for 20 mins or until cooked through (knife comes out semi-clean when checking the centre)


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