Recipe by: Sanju Sonsun

Source: theheartysoul.com

Serves: 12


  • 1 brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp dried rosemary
  • 450g zucchini, grated (approx 2 cups)
  • 1 cup (150g) almond meal
  • sea salt and cracked black pepper
  • 4~5 eggs, lightly beaten
  • 1/4 cup nutritional yeast or organic cheese
  • cherry tomatoes to top


  • 1½ cups frozen peas
  • 2 Tbsp pesto
  • 1 cup baby spinach


Preheat oven to 200 C (400 F).

  • Line baking dish with parchment paper.
  • If you have a food processor you can whip up this recipe super quick by using your grater blade and grate sweet potato, zucchini, onion and garlic.
  • Mix zucchini, sweet potato, almond meal, rosemary, nutritional yeast (or organic cheese) and salt and pepper ingredients together in a large bowl.
  • Make a well in the mixture, add eggs and mix well.
  • Spread evenly in baking tin (20cm x 30cm), or whatever you have. We used our loaf dish. Top with halved cherry tomatoes.
  • Bake 40-50 mins. This will depend on the dish you used, the bread is cooked once you insert a skewer and it comes out clean.
  • Serve and enjoy!

Download PDF version here: zucchini-bread-sanju-sonsun