1 tbsp rosemary: I used dried rosemary, but fresh would be even better!
1/2 cup zucchini: Grated and with excess liquid drained.
2 eggs: Or flax egg if vegan, makes sure the eggs are beaten.
2 cups almond flour
1 tsp baking powder
1/4 tsp salt
1 cup lactose free grated cheese
1/4 cup water
How to make:
Preheat the oven to 180 degrees Celsius and line a loaf tray with baking paper. Set aside.
In a large bowl , combine zucchini, cheese, salt, baking powder, rosemary and almond flour.
Add in the water to thin out the mixture and mix again.
Pour into the loaf tin and back at 180 degrees for 15 minutes and then a further 20 - 30 minutes at 160 degrees.
Cool for 5 mins, slice and enjoy!
It will be completely cooked through when a knife comes out clean.
It tastes delish with some vegan butter or Nuttelex and warmed up.
It can last in the fridge for up to a week and in the freezer for 2 months.
If you do decide to try this recipe (which I highly recommended, as it's delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and zucchini cheesy bread making!