Our veggie filled bread is perfect for any meal of the day and can be served warm, cold, or even toasted with your favourite fillings/toppings.
You can purchase selected LCHF ingredients for this recipe from our Online Pantry when clicking the Buy Now link.
Pre-heat oven to 180 degrees C.
Grate the vegetables then squeeze the zucchini by hand to remove excess juice. Add to a large mixing bowl.
Mix all the wet ingredients together in the large bowl.
Then add the almond flour, baking powder, salt and pepper, and cumin, and mix until combined.
Add to non-stick loaf tin, and top with pumpkin seeds.
Bake for 60 minutes or until cooked through.
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Servings 12
- Amount Per Serving
- % Daily Value *
- Total Fat 15g24%
- Net Carbohydrate 4g2%
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Pre-heat oven to 180 degrees C.
Grate the vegetables then squeeze the zucchini by hand to remove excess juice. Add to a large mixing bowl.
Mix all the wet ingredients together in the large bowl.
Then add the almond flour, baking powder, salt and pepper, and cumin, and mix until combined.
Add to non-stick loaf tin, and top with pumpkin seeds.
Bake for 60 minutes or until cooked through.
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Timer
60 MinutesIngredients
Directions
Pre-heat oven to 180 degrees C.
Grate the vegetables then squeeze the zucchini by hand to remove excess juice. Add to a large mixing bowl.
Mix all the wet ingredients together in the large bowl.
Then add the almond flour, baking powder, salt and pepper, and cumin, and mix until combined.
Add to non-stick loaf tin, and top with pumpkin seeds.
Bake for 60 minutes or until cooked through.
