Nutty courgette loaf

Lose It!
Prep: 15 mins, Cooking: 1 hr

By Food24 February 27 2015
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Ingredients (13)

5 eggs — beaten
1/2 cup coconut oil — melted
1/2 lemon — zest and juice
1 garlic — cloves, crushed
2.5 cup courgettes — grated
50 g desiccated coconut
1.5 tsp Robertson's baking powder
1/2 tsp himalayan salt
3/4 cup pumpkin seeds
1/2 cup sunflower oil
50 g pecan nuts — toasted
1 tsp fresh rosemary — chopped
80 g feta cheese — crumbled
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Method:

Preheat the oven to 180°C.

Line a 1L capacity loaf tin.

Place all ingredients in a large bowl and stir until well combined.

For the topping: in a separate bowl, mix together topping ingredients: 1/4 cup pumpkin seeds, 2 tbsp sunflower seeds, 15g pecan nuts and 20g crumbled feta cheese.

Spoon the loaf mixture into the prepared tin, sprinkle with the topping and bake for 1 hour.

Allow to cool, then remove from the tin and allow to cool completely on a cooling rack before slicing.

To serve: Slice and serve spread with butter or cream cheese.

Recipe reprinted with permission of Lose It!.

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