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Zucchini Bread, Hard Boiled Eggs, & Tomato

Active Time: 25 minutes / Cook Time: 60-70 minutes

Makes 2 servings (12 slices zucchini bread)

hard boiled egg tomato.JPG


Zucchini Bread:

  • 1 zucchini, shredded
  • 2 cups almond flour
  • 2/3 cup arrowroot flour
  • 2 tablespoons flax meal
  • 1 tablespoon chia seeds
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 2 eggs
  • 1/4 cup almond milk
  • 1/4 cup coconut oil, melted, plus more to grease the loaf pan
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons pure maple syrup

Hard Boiled Eggs & Tomato:

  • 2 eggs
  • Pinch sea salt and pepper
  • 2-3 teaspoons olive oil or chive oil
  • 4 slices zucchini bread
  • 1 small heirloom tomato, sliced thick (4-8 slices)


  1. Remove excess water from the shredded zucchini by placing zucchini in the center of a kitchen towel and squeezing gently.
  2. Preheat oven to 350º F and prepare a 5 x 9 bread-loaf pan by very lightly greasing it using a paper towel and small amount of melted coconut oil.
  3. Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.
  4. Combine both wet and dry ingredients together and fold in zucchini. Pour into loaf tin.
  5. Bake for 60-70 minutes or until golden brown on top and cooked through. To test, insert a toothpick into the center of the loaf. The bread is ready when the toothpick comes out clean.
  6. Remove from oven and let cool for 20 minutes. Carefully remove from loaf pan by running a knife around the edges of the load and flipping it upside down on a countertop. Lift up and allow your loaf to slide out. Flip loaf right side up and allow to cool completely.
  7. Gently place eggs in a small pot and cover with water.
  8. Bring to a simmer over medium-high heat. When the water starts to simmer, remove the pot from heat, cover, and let sit for 9 minutes.
  9. While eggs are cooking, cut 4 slices of bread and warm or toast in a dry skillet on the stove top, depending on your preference.
  10. Drain eggs and rinse under cold water. Once cool enough to handle, peel each egg under cool running water.
  11. Cut each egg into 4 slices. Plate 2 slices of bread per plate and top each with 2 slices tomato. Add egg to each stack, topped with a pinch of salt and pepper and a drizzle of oil.
  12. Store leftover zucchini bread in a zip lock bag in the fridge.