How can I store the zucchini bread?

Refrigerator: bread stays fresh for 3 days in a sealed box or bag. Store scrambled eggs and coleslaw separately covered (max. 2 days). Freezer: bread can be frozen for up to 3 months in slices. Scrambled eggs are not suitable for freezing. Coleslaw is better made fresh. Reheat: warm a slice of bread in the oven at 180°C or briefly in the toaster.

Can I use regular flour instead of spelt flour?

Yes, but the result will be slightly less fiber-rich. Preferably use whole wheat flour.

Can I make the scrambled eggs in advance?

Yes, but scrambled eggs taste best fresh. Store for a maximum of 2 days in the refrigerator and reheat gently.

What other vegetables can I add to the bread?

Grated carrot, pumpkin, or sweet potato can also be used, but make sure to squeeze them well.

What can I serve as an alternative to coleslaw?

A fresh cucumber salad, cherry tomatoes with balsamic, or a simple arugula salad also fit perfectly.

Zucchini bread with scrambled eggs and healthy coleslaw

Name: Zucchini bread with scrambled eggs and healthy coleslaw
Cook time: 25 min
Total time: 25 min
Yield: 4P
Ingredients: 400 g whole grain spelt flour (plus extra for dusting); 10 g baking powder; 2 zucchinis, grated and well squeezed; 40 g oatmeal; 20 g blonde or brown flaxseed; 1 tsp salt; 1 tbsp dried thyme; 1 tsp dried dill; 2 spring onions, finely chopped; 1 egg; 300 ml buttermilk or yogurt; 50 g pecorino, grated (plus extra for sprinkling on top); 2 eggs; Pepper and salt from the mill; Fresh herbs of your choice, finely chopped (e.g. chives, parsley); 1 knob of butter; 300 g white cabbage (about 1/8); 100 g red cabbage; 1 apple; 1 carrot; 1 tbsp mustard; 1 tbsp Greek yogurt; 1 tbsp apple cider vinegar; 2 tbsp walnut oil; ½ bunch of chives, finely chopped

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25min + 40min

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Easy

A light, savory bread packed with zucchini and whole grain spelt flour, ideal for lunch or a light dinner. With a creamy scrambled egg and a fresh coleslaw, a healthy and flavorful meal is ready in no time. This zucchini bread is quick to make, yeast-free, and perfect if you're looking for something different than the classic sandwich and want plenty of fiber on your plate. The healthy coleslaw is really amazing!

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Ingredients

What do you need?

Quantity: 4P

For the zucchini bread 400 g whole grain spelt flour (plus extra for dusting)
10 g baking powder
2 zucchinis, grated and well squeezed
40 g oatmeal
20 g blonde or brown flaxseed
1 tsp salt
1 tbsp dried thyme
1 tsp dried dill
2 spring onions, finely chopped
1 egg
300 ml buttermilk or yogurt
50 g pecorino, grated (plus extra for sprinkling on top)

For the scrambled eggs 2 eggs
Pepper and salt from the mill
Fresh herbs of your choice, finely chopped (e.g. chives, parsley)
1 knob of butter

For the coleslaw 300 g white cabbage (about 1/8)
100 g red cabbage
1 apple
1 carrot
1 tbsp mustard
1 tbsp Greek yogurt
1 tbsp apple cider vinegar
2 tbsp walnut oil
½ bunch of chives, finely chopped

400 g whole grain spelt flour (plus extra for dusting)
10 g baking powder
2 zucchinis, grated and well squeezed
40 g oatmeal
20 g blonde or brown flaxseed
1 tsp salt
1 tbsp dried thyme
1 tsp dried dill
2 spring onions, finely chopped
1 egg
300 ml buttermilk or yogurt
50 g pecorino, grated (plus extra for sprinkling on top)

2 eggs
Pepper and salt from the mill
Fresh herbs of your choice, finely chopped (e.g. chives, parsley)
1 knob of butter

300 g white cabbage (about 1/8)
100 g red cabbage
1 apple
1 carrot
1 tbsp mustard
1 tbsp Greek yogurt
1 tbsp apple cider vinegar
2 tbsp walnut oil
½ bunch of chives, finely chopped

Make it veggie!

Use vegetarian hard cheese instead of pecorino (be aware of the use of animal rennet).

Preparation method

How do you make this?

Preheat the oven to 200°C (top and bottom heat).

Prepare the zucchini: grate, wrap in a clean kitchen towel, and squeeze out as much moisture as possible.

Mix dry ingredients: spelt flour, oats, flaxseed, baking powder, salt, thyme, and dill in a large bowl.

Mix wet ingredients: whisk the egg with the buttermilk. Add to the dry ingredients along with zucchini and grated pecorino. Mix with a wooden spoon or your hands until a ball forms. Do not knead for too long!

Shape the bread: lightly dust the work surface with flour, shape the dough into an oval or round loaf, and make a few slashes on top. Optional: brush with a beaten egg and sprinkle extra pecorino on top.

Bake: bake for 40 minutes in the oven. The bread is done when it sounds hollow when you tap the bottom. Let cool on a rack.

Prepare scrambled eggs: whisk the eggs with pepper, salt, and fresh herbs. Melt a knob of butter in a pan and gently stir the eggs until just set but still slightly creamy.

Make coleslaw: mix white cabbage, red cabbage, apple, carrot, mustard, yogurt, apple cider vinegar, walnut oil, and chives in a bowl.

Serve: warm bread with scrambled eggs on top and a serving of coleslaw on the side.