Cheesy Zucchini Bread Method 15 PREP
COOK
10
TOTAL COOK SERVESTOTAL PREP
SERVES
This is a delicious savoury loaf, perfect to accompany soup or in a sandwich with lots of healthy butter.
Ingredients
1½ cups blanched almond meal ¾ cup grated tasty cheese ¼ cup grated fresh parmesan cheese ½ tsp salt 1 tsp baking powder 4 eggs, lightly beaten (room temp, large 70g) ¼ cup melted butter 1 cup grated and squeezed zucchini (approx 120-130g weight)
Preheat fan forced oven to 170°C and line a 23cm x 8cm loaf tin with non-stick baking paper.
1. Place all dry ingredients into a bowl and mix together, ensuring no lumps remain. 2. Place eggs and melted butter in another bowl and whisk together well. 3. Fold wet ingredients into dry ingredients. 4. Grate zucchini and squeeze excess liquid through a nut bag or using your hands. 5. Fold zucchini through mixture. 6. Spoon into lined loaf tin and bake for 40 mins until top is golden brown, firm and skewer inserted into center comes out clean. 7. Remove and let cool in baking tin 5 minutes before turning onto wire rack to cool completely before slicing. 8. Store in fridge for up to 5 days in airtight container.
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