8 Servings Time 00:20
- 80ml sunflower seeds
- 180ml ground almonds
- 7.5ml baking powder
- 1.25 ml fine salt
- 4 eggs
- 30ml butter, melted
- 3 zucchinis, grated
- 80ml cheddar cheese, grated
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.