INGREDIENTS (MAKES 1 LOAF.)

400 g grated zucchini, squeezed from moisture and tightly packed

4 organic eeggs

60 ml of extra virgin olive oil, melted butter or ghee

400 g almond meal

2 tablespoons white chia seeds

2 teaspoons of gluten-free baking powder

1 teaspoon of sea salt

pumpkin seeds to sprinkle on top

METHOD

PREHEAT your oven to 160˚C fan-forced (320˚F).

COMBINE zucchini, eggs and olive oil.

ADD almond meal, chia seeds, baking powder and sea salt then mix until combined.

REST the bread batter for 15 minutes.

SPOON into a loaf tined lined with baking paper.

GARNISH the top with pumpking seeds.

BAKE for 1 hour until cooked through.

COOL in the tin.

REMOVE and enjoy.