Name: Nutty courgette loaf
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: serving
Cuisine: Accompaniment
Ingredients: 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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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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