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
- 2 large zucchini
- 200 g flaxseed, crushed
- 200 g almond (s), round
- 250 g quark
- 6 medium egg (s)
- 150 g sunflower seeds
- 3 teaspoons salt
- some butter
Print Recipe
Pin Recipe 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.
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