If zucchini were a person they’d be that friend you would want around all the time; just a lovely, pleasant, likeable gal, that doesn’t cause drama. As a foodie who has struggled with food intolerance for a big part of my life, zucchini has always been a staple. I’m not sure what I would do if there was a shortage. I would likely start pulling out our savings and stockpiling the green wonder vegetable.
I have shared my love of zucchini before (try my zoodle recipes here). This latest zucchini recipe is a simple, savoury bread. As you’d expect with the chameleon that is the zucchini, you can eat this for breakfast, lunch or dinner, send it to school with the kids (it’s nut free) or freeze it to keep it on standby for a rainy day (if it lasts that long).
Skye is the founder and editor-in-chief of The Fit Traveller. She is a journalist, writer, photographer, intrepid traveller and a former personal trainer with a passion for helping others reach optimal health. As a TV journalist and producer, Skye has worked for household names such as 60 Minutes, Sunrise, TODAY and Nine News. She has also written for Women’s Health, Fodor’s Travel and Yahoo7 Travel, among many others.
Skye created The Fit Traveller as a beautiful online space and community where people feel inspired to escape the desk to move and explore more.
Equally comfortable in a 5-star resort or hiking a far-off mountain, Skye loves the unexpected and enriching life experiences that each trip brings and can often be found in a backstreet chatting to locals with her camera in hand.
Skye is based in Sydney, working to master the balance between motherhood and her insatiable appetite for adventure.