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Zucchini Seed Loaf
- 5 eggs
- 60ml olive oil
- 2 1/2 cups grated zucchini
- 50 g finely ground almonds or pumpkin seeds
- 7 ml baking powder
- 180 ml grated mozzarella cheese
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup flaxseeds (linseeds)
- 5 ml chopped fresh rosemary
- 5 ml salt
- 1/4 cup extra mixed seeds for topping
- 1/2 avocado as topping
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Preheat oven to 180 Celcius
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Grease a medium loaf tin with butter.
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Whisk together eggs and oil in a large mixing bowl.
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Add the remaining ingredients and mix well. Spoon the mixture into the prepared tin, spreading evenly.
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Sprinkle extra seeds on top.
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Bake for 1 hour or until a skewer inserted in the middle comes out clean.
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Leave to cool and serve with avocado.
