LCHF cheesy zucchini bread

Prep: 15 mins, Cooking: 20 mins By Food24
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Ingredients (8)

80 ml sunflower oil
180 ml almonds — ground
7.5 ml 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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Method:

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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