Cheesy Zucchini Loaf

recipe by Naomi Sherman

Nutrition Facts

DIETARY REQUIREMENTS: Gluten FreePlant Based
CALORIES
208kcal
protein
7.1g
carbs
2.4g
fat
18.9g
serves
10serves

Introduction

This recipe is one that I’ve been meaning to perfect for a while and perfect it I have.

It’s fluffy yet substantial enough to not fall apart when you spread it or pick it up (if you’ve done any low carb baking, you know what I mean)

It’s moist with a tender crumb without having that odd wetness that some low carb loaves can have *shudder*

I love it warm, spread with plenty of butter.
I haven’t tested it toasted yet so feel free to do so and let me know.

The loaf can be sliced, wrapped and frozen so is perfect for lunch prep.

Do I still need to tell you what to do?
Make it. Post it. Tag me.

Enjoy!

The recipe

Ingredients

2 cups of almond flour
1 teaspoon of baking powder
1 teaspoon of salt
1/2 cup of grated cheese
1 1/2 cups of grated zucchini
2 eggs
1/4 cup of melted butter/ghee/olive oil

Directions

Step 1
Pre-heat oven to 170 C.
Step 2
Grease and line a 22 x 12 cm loaf tin.
Step 3
Place the grated zucchini in a clean kitchen towel and squeeze over the sink until you can’t get any more juice out.
Step 4
Add all of the dry ingredients into a large mixing bowl and whisk to combine.
Step 5
Add the zucchini, grated cheese, oil or butter and eggs and mix until combined.
Step 6
Note: This mixture will seem too dry and stiff but don’t add any liquid. Trust me, it will be perfect.
Step 7
Spoon the batter into your prepared tin and sprinkle with extra cheese, if desired.
Step 8
Bake for 50-60 minutes until a skewer comes out clean.
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Tag @naomisherman_foodcreative

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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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