# Gluten-Free Protein Bread

**By Merve Tığlı** · 2026-07-12

A zero-waste, gluten-free protein bread built on zucchini flesh and sprouted legume flour — savoury, spiced and satisfying.

**Makes about 10 slices**

### Nutrition (per slice, estimated)

-   Calories: ~120 kcal
-   Protein: 6 g
-   Fat: 6 g
-   Carbohydrates: 11 g
-   Fibre: 3 g

_Estimated values._

### Ingredients

-   Flesh of 6–7 small zucchini (girit kabağı)
-   2 eggs
-   2–3 tablespoons olive oil
-   1 carrot, grated
-   1 cup sprouted legume flour (lentil and chickpea)
-   2–3 tablespoons nutritional yeast
-   2–3 tablespoons pumpkin seeds
-   1 packet (10 g) baking powder
-   Salt, cumin, red pepper, black pepper and any spices you love

### Method

1.  Blend the zucchini flesh, eggs and olive oil.
2.  Stir in the remaining ingredients — the batter is slightly softer than a normal cake batter.
3.  Bake in a preheated oven at 160 °C for close to an hour (ovens vary).

_Originally shared on [our Instagram](https://www.instagram.com/reel/C7ePT7RI9Fk/)._

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> Source: [nFit Diet & Nutrition](https://shop.nfitdiet.com/blogs/nfit-recipes/gluten-free-protein-bread)