Zucchini Seed Loaf


  • 5 eggs
  • 60 ml olive oil
  • 2 ½ cups grated zucchini
  • 50 g finely ground almonds or pumpkin seeds
  • 7 ml baking powder
  • 180 ml grated mozzarella cheese
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ½ cup flaxseeds (linseeds)
  • 5 ml chopped fresh rosemary
  • 5 ml salt
  • ¼ cup extra mixed seeds for topping
  • ½ avocado as topping


Preheat oven to 180 Celcius
Grease a medium loaf tin with butter.
Whisk together eggs and oil in a large mixing bowl.
Add the remaining ingredients and mix well. Spoon the mixture into the prepared tin, spreading evenly.
Sprinkle extra seeds on top.
Bake for 1 hour or until a skewer inserted in the middle comes out clean.
Leave to cool and serve with avocado.


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