My wonderful friend over at BourkeStBaby, posted an item on how her family needed some healthy nutrition while traveling and wanted something that all family members could eat, including her baby.  This recipe for Zucchini Bread with Bacon is both a great Paleo and portable snack – good for a car trip, airplane travel or even something nice to have on a family outing.

Ingredients

1 Cup Wholemeal SR Flour (Use your preferred brand of gluten free flour)

5 Eggs  (Beaten)

1 Large Zucchini (grated)

1 Large Onion (Diced)

4 Rashers of Bacon (Diced)

1 cup grated Vegan Cheddar Cheese (if you eat Primal, use your desired dairy cheddar)

1/4 cup Coconut Oil

1/4 cup Coconut Yoghurt (Yogurt for US folks)

Method

Pre-heat oven to 180º C. (350 Fahrenheit for US folks)

Grease a mini loaf pan with butter or oil.

Beat eggs, then add coconut oil, whisk thoroughly and set aside.

Combine zucchini, onion, bacon and cheese in a bowl. Add flour and stir until everything is well coated.

Pour egg and oil mix into the floured vegetables and fold until just combined. Add the coconut yogurt and gently fold until well mixed.

Divide into your mini loaf tins (can also use a brownie pan) and bake for 25 – 30 mins until skewer comes out clean.

It’s as easy as that!

Happy Baking!

For more wonderful recipes and information on baby led weaning, please visit Rennae over at https://bourkestbaby.com/