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    8 Servings Time 00:20


    Preheat the oven to 200°C.

    Spray a 10cm x 20cm loaf tin generously with non-stick cooking spray.

    Place the sunflower seeds in a food processer and blend until very fine. Add the ground almonds, baking powder, salt, eggs and butter. Blend until combined. Add in the zucchini and cheese and pulse a few times until combined.

    Pour it into the tin. Smooth out the top with the back of a spatula or butter knife. Bake for 20 minutes. Let it cool in the tin for 5 minutes before transferring it to a cooling rack.

    You can replace the sunflower seeds with more ground almonds. The little bit of extra crunch that the sunflower seeds add is a nice touch but not necessary if you don’t have any.

    If you like a bit of spice then stir ½ teaspoon smoked paprika and 1 teaspoon dried chilli flakes into the batter.

    Makes 1 loaf

    Recipe by Illanique van Aswegen.