LCHF cheesy zucchini bread

Illanique Van Aswegen
Prep: 15 mins, Cooking: 20 mins
Rate this recipe
Unbelievably tasty, moist and so easy to prepare. It is light and airy but it feels “carby” which definitely curbs that craving when it hits.

By Food24 June 22 2015
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Ingredients (8)

80 ml sunflower oil
180 ml almonds — ground
7.5 ml Robertson's baking powder
1.25 ml salt — fine
4 eggs
30 ml butter — melted
3 courgettes — grated
80 ml cheddar cheese — grated
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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.

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.

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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