Zucchini and Almond Bread

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	40 mins
Total Time	1 hr 55 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Grate the zucchini and stir in the salt and leave to stand in a bowl for about 1 hour.
After the infusion time, press the zucchini through a kitchen towel until most of the liquid has separated off. Also press the quark through the kitchen towel and add to the drained zucchini. Then add the flax seeds, almonds and egg and stir everything well. Put the dough in a loaf pan that has been greased with butter and dusted with ground almonds. Cover the bottom of the pan with sunflower seeds. Stir the remaining seeds into the batter.
Now put the dough in the mold and bake at 175 ° C for about 40 minutes. It is advisable to test with a wooden stick whether the bread is already done.
The bread can also be varied with all the dried herbs, and other ground nuts (such as hazelnuts) can be used instead of ground almonds. The bread stays fresh in a freezer bag in the refrigerator for about 5 days.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.