|125 g||butter — salted, melted|
|1/4 cup||almond butter|
|3/4 cup||sunflower oil|
|3/4 cup||pumpkin seeds|
|80 g||courgettes — grated|
|85 g||mozzarella cheese — grated|
|3 tbsp||fresh chives — finely chopped|
Preheat 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.