INGREDIENTS (MAKES 1 LOAF.)
400 g grated zucchini, squeezed from moisture and tightly packed
4 organic eeggs
60 ml of extra virgin olive oil, melted butter or ghee
400 g almond meal
2 tablespoons white chia seeds
2 teaspoons of gluten-free baking powder
1 teaspoon of sea salt
pumpkin seeds to sprinkle on top
PREHEAT your oven to 160˚C fan-forced (320˚F).
COMBINE zucchini, eggs and olive oil.
ADD almond meal, chia seeds, baking powder and sea salt then mix until combined.
REST the bread batter for 15 minutes.
SPOON into a loaf tined lined with baking paper.
GARNISH the top with pumpking seeds.
BAKE for 1 hour until cooked through.
COOL in the tin.
REMOVE and enjoy.