|300 g||courgettes — grated|
|1/2 tsp||dried oregano|
|3||basil pesto — super green|
|60 ml||psyllium husk|
|1/2||mixed seeds — ground|
|10 ml||Robertson's baking powder|
|1/4||parmesan cheese — finely grated|
|3/4||yoghurt — Greek|
|black pepper — freshly ground|
Preheat the oven to 180 º C. Grease and line a 28cm bread pan with baking paper.
Heat the olive oil in a pan and sauté the zucchini until all the water has evaporated. Season with salt, pepper and oregano.
Stir through the basil pesto and set aside to cool.
In a large mixing bowl, combine the almond flour, husk, whole and ground seeds, baking powder, salt and Parmesan.
Add the eggs and Greek yoghurt to the dry ingredients and mix to combine.
Lastly, add the cooled zucchini and stir through.
Spoon the mixture into the prepared tin, top with a handful of seeds and bake for 55 -60 minutes until golden and cooked through.
Recipe reprinted with permission of BibbysKitchen@36.