Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 10 people
Difficulty level: 3 out of 4
10 Ingredients
- 2 zucchini, spiralised
- 1 1/2 cups Macro seed mix
- 1/4 cup sesame seeds
- 1/2 cup natural almonds, coarsely chopped
- 3 free range eggs
- 1/3 cup coconut oil, melted
- 1 rosemary sprig, leaves picked, finely chopped
- 2 cups almond meal
- 1 large avocado, halved, deseeded, sliced
- 1tablespoons continental parsley leaves, roughly chopped
Description
Packed with seeds and nuts, this vegetarian and gluten-free zucchini bread is delicious topped with creamy avocado slices.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Grease an 11 x 22cm (7cm deep) loaf pan. Line base and sides with baking paper, extending paper 2cm above edges.
Step 2 of 4
Coarsely chop zucchini spirals. Combine seed mix, sesame seeds and zucchini in a bowl. Place 1 cup zucchini mixture and almonds in a separate bowl. Set aside.
Step 3 of 4
Whisk eggs, oil and rosemary in a large bowl. Stir in almond meal. Fold in remaining zucchini mixture.
Step 4 of 4
Pour batter into pan. Bake for 1 hour, adding reserved almond mixture to top of loaf in the last 20 minutes of baking, or until golden on top. Cool completely in pan. Slice and top with avocado and parsley. Season with pepper and serve.
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