Grain Free Cheese and Zucchini Bread
Finally after three attempts I came up with a One Bowl Grain Free Cheese and Zucchini Bread that is delicious hot, scrumptious cold and is really addictive. Don’t laugh at me but the next day I cut whatever was leftover into finger size pieces and we ate it with our afternoon tea. Its not savoury, its not sweet so it just goes well with anything! It can be a served with a main meal, as a snack or even as a fingerfood dish to guests! It is great as a take to work lunch and like I said before it doesn’t even need heating up.
For the first time I am really excited about a grain free bread that actually makes me want to go back for more. I would love it if you tagged me in your creations or even send me an email of what you think.
On a side note, you’ll notice my daughter in the photos. She is on school holidays and has been so sweet to join me in the kitchen. The most memorable moment is when she saw the bread rising in the oven as it was cooking and she yelled, “how can it be rising when there is no flour in it!”.
I’d say that is pretty exciting! LOL
Enjoy lovelies x
2 cups grated zucchini
2 cups grated tasty or cheddar cheese (optional vegan cheese)
1 ½ cups almond meal
5 eggs, whisked
2 tbs melted coconut oil
2 tbs maple syrup
2 tsp chia seeds
½ tsp baking powder
½ tsp baking soda
a good pinch of sea salt and pepper
Note: If you do not need to follow a grain free diet, then adding 1/4 cup of sifted flour will give you fluffier bread
Grease and line with baking paper a small loaf tin. Preheat oven to 180C fan forced.
Using your hands, squeeze out as much liquid as possible from the zucchini. (A kitchen cheese cloth would be ideal or even using paper towels)
In a large bowl add the zucchini, cheese, almond meal, baking powder, baking soda, chia seeds and seasoning. Combine well.
Now add the whisked eggs, maple syrup and coconut oil and further mix to combine very well.
Pour into bread loaf pan and bake for 45 minutes.
Grab a large sheet of baking paper and place it gently over the top of the loaf to prevent any further browning (do not seal the loaf tin as you still want steam to evaporate) And bake for a further 20 minutes.
Insert a toothpick to ensure bread is done (it may seem wet but pay attention whether that is the cheese).