3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

GF Zucchini & Parmesan Loaf (Primal)


Print:
4

Ingredients

10 portion(s)

Zucchini Loaf

  • 400 g zucchini, roughly chopped
  • 200 g parmesan, roughly chopped
  • 240 g almonds
  • 4 eggs
  • 65 g light olive oil
  • 10 g GF baking powder
  • 5 g dried mixed herbs, (I used Italian Herbs mix)
  • salt, to taste
  • pepper, to taste
5

Recipe's preparation

    Method
  1. 1. Preheat oven to 180C or 160C with the fan. Line a 9in x 3in loaf tin with non-stick baking paper.

    2. Place zucchini into TMX Bowl & chop 3 secs / spd 6.

    3. Place chopped zucchini into steaming basket to strain juices & continue.

    4. Without washing the bowl, add parmesan & chop 5 secs / spd 8. Set aside.

    5. Without washing the bowl, add almonds & chop 5 secs / spd 8

    6. Press as much liquid out of the zucchini as possible and add to TMX bowl with almonds.

    7. Add parmesan & remaining ingredients to TMX bowl, combine for 15-20 secs / spd 4 until all the ingredients are combined.

    8. Pour into prepared loaf tin & bake for 40-50 mins until a skewer comes out clean.

    9. Let cool in the loaf tin for 15 mins before cooling on a tray.

10

Accessories you need

11

Tip

My friend Claire shared this with me - thank you Claire!

This loaf falls into the primal diet.

Serving Suggestions:

- With a poached egg, rocket/spinach & relish for a yummy breakfast/brunch.- Toasted in a sandwich press for a quick snack.- With a bolognese style sauce for a lazy dinner.

You could also make this into little muffins.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.