Zuchinni, Olive and Rosemary Loaf

Zuchinni, Olive and Rosemary Loaf


This gluten-free and dairy-free loaf is the perfect savoury snack to share!


  • 4 eggs
  • 1/3 cup olive oil
  • 1 tsp. salt
  • 2 medium size zucchinis
  • 1 tsp. apple cider vinegar
  • 2 cups almond flour
  • 1/2 cup buckwheat flour
  • 2 tsp gluten-free baking powder
  • 1 tbsp. fresh rosemary
  • 2 cloves of garlic
  • 10 chopped olives
  • 1 tsp. chilli flakes


  • Preheat oven to 170C degrees.
  • Grate the zucchini.
  • Whisk the eggs and add the salt, vinegar, olive oil.
  • Add in the almond flour, buckwheat flour and baking powder to the egg mix.
  • Add in the chopped rosemary, olives, garlic and chilli flakes.
  • Bake for 45-50 minutes or until golden brown and knife comes out clean.
  • Serve warm or keep in fridge for a few days.
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