Healthy Vegetable Bread

Healthy Vegetable Bread Recipe – Gluten & Wheat Free

Oh, this vegetable bread has become a staple in the JSHealth kitchen. I was inspired by my visit to Hu Kitchen in New York and had to recreate it. It’s gotten such an incredible response from my newsletter readers that I had to share it on the blog. If you’re a bread lover, this is a must bake!

Healthy Vegetable Bread
Author: Jessica Sepel
Prep time:
Cook time:
Total time:
  • 2 cups almond meal
  • 1/2 cup psyllium husk
  • 1/4 cup pumpkin seeds
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1 onion, grated
  • 1 garlic clove, crushed
  • 1 tbsp nutritional yeast (optional)
  • Fresh herbs – I used chopped basil and rosemary
  • Spices if you wish – I used paprika and cumin
  • 1 tsp Celtic sea salt/rock salt
  • 1 tsp baking powder
  • 2 eggs, beaten
  • 2 tbsp olive oil
  1. Preheat the oven to 180 degrees.
  2. Combine all dry ingredients in a bowl, then add eggs and olive oil and mix.
  3. Pour into a greased bread tin and bake for about 50 minutes or until top is just golden.
  4. Top with avocado, fresh tomato and rocket.


Photo credit to my gorgeous cousin, Hannah Grossberg (@hannahgrossberg).

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  • This is my new favourite snack! But I have mine with natural yoghurt or ricotta cheese. I also tried using quinoa flour instead of the psyllium husk and it works really well. Thanks for the recipe Jess!


  • Pingback: Healthy Vegetable Bread Recipes « Recipes for Health()

  • Natalie

    Fahrenheit or Celsius?

  • Amy

    I’m excited to make this recipe, as it was featured in your gut restart plan! But it’s very hot here in Southern California this time of year and I don’t want to hear up the whole house by using the oven, I’m wondering if this can be made in an Oster bread maker. Anyone have any tips?

  • Anusha Singh

    Jessica,thank you for sharing this recipe on your website!!i can’t wait to make it:)

  • Tess

    Thanks for the amazing recipe 🙂 I’ve cut it up into pieces – how long would you keep in the fridge? Would you freeze this?

    • Hey Tess. It’s definitely freeze-able! I would keep for 4-5 days in the fridge 🙂

  • Shira

    Hi Jess, is it possible to substitute the almond flour with quinoa or brown rice flour instead?

    • Hey Shira! I haven’t tried but I can’t see why not! Let me know how you go 🙂

  • Ana Margarida Guilherme

    I can’t seem to find psyllium husk here in Portugal. Can I replace it with flax seeds or chia seeds? Thanks!!

    • I haven’t tried replacing it with flax or chia seeds but it may work! Try soaking a few tbsp of ground chia/flax with water before using if you do. Let me know how it goes!

  • Brig

    THIS.IS.GOOD!!! Thank you for this wonderful recipe…


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