Name: LCHF cheesy zucchini bread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: serving
Cuisine: Bake
Ingredients: 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

Recipe Disclaimer

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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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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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