Zucchini & Spinach Teff Loaf


2-3 zucchinies finely grated, moisture squeezed out

100g english spinach, finely chopped

2 tbsp chopped parsley

1 tbsp chopped oregano

1 tsp ground nutmeg

1 tsp sea salt

1 tsp cracked black pepper

1/4 cup grated parmesan cheese

3 eggs

1/4 cup almond milk

2 cups ivory teff flour

1/4 cup brown teff grain

40g butter



25g crumbed greek fetta

3 halved cherry tomatoes


1. Grease and line a loaf tin
2. Preheat oven to 180 degrees celsius
3. Combine zucchini, spinach, parsley & oregano in a bowl and mix well until combined
4. Add nutmeg,. parmesan cheese and salt & pepper
5. Add eggs and almond milk. Mix until combined
6. In a separate bowl, rub butter into ivory teff flour until fine bread crumbs in texture
7. Add teff brown grain & mix
8. Create well in flour mix and add wet ingredients
9. Mix until combined. Spoon mix into load tin
10. Sprinkle fetta on unbaked loaf & place tomatoes on top skin side down
11. Bake for 50-60 mins or until knife inserted comes out clean
12. Cool for 15 mins, remove from tin & continue cooling. Slice up and enjoy!