LCHF cheesy zucchini bread

Recipe from: 22 June 2015
recipes, banting, lchf

Ingredients 8
Servings
Time 00:15
  • 80
    ml
    sunflower seeds
  • 180
    ml
    ground almonds
  • 7.5
    ml
    baking powder
  • 1.25
    ml
    fine salt
  • 4
    eggs
  • 30
    ml
    butter, melted
  • 3
    zucchinis, grated
  • 80
    ml
    cheddar cheese, grated
 

Method

00:20
 

Preheat the oven to 200°C.

Spray a 10cm x 20cm loaf tin generously with non-stick cooking spray.

Place the sunflower seeds in a food processer and blend until very fine. Add the ground almonds, baking powder, salt, eggs and butter. Blend until combined. Add in the zucchini and cheese and pulse a few times until combined.

Pour it into the tin. Smooth out the top with the back of a spatula or butter knife. Bake for 20 minutes. Let it cool in the tin for 5 minutes before transferring it to a cooling rack.

TIP:
You can replace the sunflower seeds with more ground almonds. The little bit of extra crunch that the sunflower seeds add is a nice touch but not necessary if you don’t have any.

TIP:
If you like a bit of spice then stir ½ teaspoon smoked paprika and 1 teaspoon dried chili flakes into the batter.

Makes 1 loaf

Recipe reprinted with permission of Illanique van Aswegen.
 
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Read more on: lchf  |  banting  |  recipes
 

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