Ingredients
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
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
Method
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.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
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