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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.