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Slow Food: Spinach & Zucchini Loaf

In keeping with the theme of warming, nourishing breads, this week we share nutritionist Stephanie Wearne's versatile loaf that has been known to feed us at breakfast, lunch, dinner, and snack time. 

Packed with a nutritional punch, this loaf has it all; almonds are full of healthy fats and vitamin E, oats help to stabilise blood sugar and calm the nervous system and the psyllium husk can help to regulate the bowels. You'll get a boost of iron, calcium and folate from the spinach and some vitamin C and potassium from the zucchini. Did we mention nourishing?

Throw some wood in the fire, turn the oven on, and enjoy a slow Sunday of baking something that's as good for the soul as it is for your health.

spinach and zucchini load.jpg

1 cup almond meal
1 cup oats/ quinoa flakes for gluten free
½ cup buckwheat flour
1 tablespoon psyllium husks
¼ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
1 cup spinach, chopped finely
1 cup zucchini, grated
4 eggs
½ cup coconut oil, melted
1 tablespoon honey
¼ walnuts, coarsely chopped
1 tablespoon apple cider vinegar
2 tablespoons pumpkin seeds

Preheat the oven to 180⁰C. Grease a loaf pan and line with baking paper.

Combine the almond meal, oats, buckwheat flour, psyllium, salt, baking powder, baking soda and nutmeg in a bowl. In a separate bowl beat the eggs until pale and fluffy. Add the eggs, oil, honey and ACV to the dry mixture and mix thoroughly. Add the spinach, zucchini and walnuts and stir through.

Spoon the mixture into the loaf tin and smooth with the back of a spoon. Top with pumpkin
seeds and bake for 30-35 minutes or until a skewer inserted into the middle comes out clean. 

Cool and slice. This will keep in the fridge for 1 week or in the freezer for 1 month and just toast when serving. If keeping in the freezer slice and place baking paper between each slice.

Makes 10 slices