Low carb zucchini, chive and Mozzarella nut loaf

Recipe from: 24 October 2016
lchf, zucchini, chive, mozzarella, nut, loaf, reci

Ingredients 14
Servings 7
Minutes 1 hr 25 min

Ingredients

Serving Change
  • 125
    g
    salted butter, melted
  • 80
    ml
    milk
  • 1/4
    c
    double cream yoghurt
  • 1/4
    c
    almond butter
  • 5
    large eggs
  • 3/4
    c
    raw almonds
  • 3/4
    c
    sunflower seeds
  • 3/4
    c
    pumpkin seeds
  • 110
    g
    linseeds
  • 90
    g
    ground flaxseeds
  • 80
    g
    zucchini, grated
  • 85
    g
    mozzarella, grated
  • 3
    Tbs
    chives, finely chopped
  • 5
    ml
    salt
 

Method

1 hr 25 min
 

Pre-heat the oven to 180°C. Grease a 22cm x 8cm loaf tin with non-stick cooking spray.


Whisk the butter, milk, yoghurt, almond butter and eggs together until smooth. Stir in the rest of the ingredients and spoon the mixture into the prepared tin. Bake for 1 hour. Allow to cool in the tin for 20 minutes before transferring to a cooling rack. 


As a serving suggestion the bread can be served with scrambled eggs, salmon, watercress and onion sprouts. 


TIP: 
Toast the bread in a flatbed toaster or Panini press for best results. It also makes delicious French toast.


Reprinted with the permission of Illanique van Aswegen. To see more click here.


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Read more on: recipe  |  nut  |  loaf  |  food24  |  lchf
 

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