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Leftover Veggie Bread

Leftover Veggie Bread
Photo by: Jane Costin

Leftover Veggie Bread


  • 1 cup almond meal.
  • 1 cup buckwheat flour (or gluten free flour of your choice).
  • 2 teaspoons baking powder.
  • 2 teaspoons ground cinnamon.
  • 1 tablespoon chia seeds.
  • 1 cup walnuts, chopped.
  • 2 carrots, grated.
  • 2 zucchinis, grated.
  • 1 cup mashed sweet potato or pumpkin.
  • 2 eggs, lightly beaten.
  • 1/4 cup coconut oil, melted.
  • 1 tablespoon rice malt syrup, optional.


This recipe can be enjoyed savoury or sweet, it’s so versatile. Try a thick slice smothered in cottage cheese with a sprinkle of cinnamon, or a layer of nut butter, a drizzle of tahini, or a few slices of avocado. If you’d prefer it more savoury than sweet, omit the rice malt syrup and enjoy it topped with a poached egg.

1. Preheat oven to 180C / 350F/ Gas Mark 4. Grease a loaf pan (we used a medium loaf pan 240 x 132 x 63.5mm) and line with baking paper.

2. In a large bowl, mix almond meal, flour, baking powder, cinnamon, chia seeds and walnuts until well combined.

3. In a separate bowl, combine carrot, zucchini, sweet potato or pumpkin, eggs, oil and rice malt syrup.

4. Pour wet ingredients into dry ingredients and combine well.

5. Transfer to prepared loaf pan and cook in preheated oven for 60 - 90 minutes. The cooking time will vary so check it after an hour by inserting a skewer into the centre of the bread. If its comes out clean you're bread is ready.

6. Allow to cool for 10 minutes before removing from pan.


We recommend Pureharvest rice malt syrup.

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  • Emma

    This sounds really yum – a good addition to my scrambled eggs & veg breakfast!

  • Anna

    This is beautiful. :)

  • meriel

    This was delicious but my problem was it was very fragile and therefore difficult to toast, even on a sandwich press. Any suggestions on where I went wrong as I’d love to make it again but would be so much easier if it didn’t fall apart!

  • Ella Murphy

    AMAZING! YUM!!!!

    Question as I am vegan – Can I substitute the eggs for psyllium husk or do you have another suggestion?


    • Bella

      I haven’t tried it for this particular recipe but for my banana bread recipe I substitute the egg for 1 tbsp of chia seeds mixed (and left for 10mins or so) with 3 tbsp of water – it forms a gel and worked perfectly in that recipe!

  • Kelsey

    Mine turned out well, although next time ill add salt. Also, iit was very moist. I didnt have any chia seeds. Do you think that would have made such a big difference? Or i could add a lottle more flour next time? Any help would be appeeciated!

  • El

    Hi what can I substitute for almond meal for nut free?

  • Nicole

    After 90 minutes of baking, and brown all around and seemed uncooked in the middle.

    • Eva

      Try to use only one zucchini! That’s less watery. Probably also depends on the size of the zucchinis.

  • Lu

    I made this and it was also uncooked in the middle after 2 hours of baking. I think my Carrots and Zucchini may have been too large. Might be good to have an idea of weight of the ingredients.

  • Eva

    Tried the original recipe and it also turned out very moist with uncooked appearance in the middle. When using only one zuccini instead of two the next time, everything was fine after baking for 90 minutes.

  • Dragana Krneta

    I think zucchini and carot should be squeezed to get out as much as possible of liqvid…

  • Svenja

    I just made it with 1 zucchini. It just came out of the oven and is cooling down. I couldn’t wait though and had the end piece. OMG it is divine!! I LOVE IT! so yummy!!!!! Thank you!

  • Caroline

    Can you omit the nuts or will it be too wet?

  • Georgina Jean

    I made this recipe, however decided to make muffins rather than bread. The muffins tasted great and only took about 45 minutes to cook. Thanks for another lovely sugar free recipe.

  • Maz

    Yummy! I think i will have to make this at least once a fortnight!so filling and very easy. Mine was not mushyin the middle and i followed the recipe exactly-guess it depends on the oven

  • Maddi

    Is there any substitutes for baking powder or is it needed?

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