Zucchini, Cheese & Rosemary Bread

Course: Bread

Cuisine: American

Keyword: gluten free low carb recipes, low carb bread

Prep Time: 15

Cook Time: 45

Cooling time: 5

Total Time: 1

Servings: Slice

Calories: 168kcal

Author: Angela Coleby

A low carb zucchini & cheese bread with the flavour of rosemary.

Print Recipe

US Customary - Metric

Ingredients

½ cup Zucchini grated
2 Eggs beaten
2 cups Almond flour
1 cup Cheddar Cheese grated
1 teaspoon Baking powder
¼ teaspoon Salt
1 tablespoon Rosemary, fresh chopped
¼ cup Water

Instructions

Preheat the oven to 180C/350F degrees
In a bowl place the zucchini, cheese, almond flour, eggs, salt, baking powder and rosemary.
Mix thoroughly.
Add the water to thin out the mixture.
Spoon the mixture into a 1lb bread tin, that is lined with parchment paper.
Bake at 180C/350F degrees for 15 minutes then 160C/310F for 30 minutes or until middle of loaf springs back when lightly pushed.
Cool for 5 minutes in the tin.
Remove, slice, eat and enjoy!

Notes

Makes 10 slices

Nutritional Info per slice: 168 Calories, 14g Fat, 8g Protein, 4.5g Total Carbs, 2.1g Fibre, 2.4g Net Carbs

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition