Zucchini pistachio loaf

Zucchini pistachio loaf

4.2 55 ratings

Prep. 10 min

Total 1 h 30 min

16 portions

Ingredients

extra virgin olive oil plus extra for greasing
60 g
Parmesan cheese cut into pieces
30 g
shelled unsalted pistachio nuts chopped, plus extra for sprinkling
2 tbsp
almonds (activated, roasted or raw - see Tips)
220 g
zucchini trimmed and cut into pieces
350 g
eggs
4
milk of choice (see Tips)
70 g
chia seeds
30 g
wholemeal spelt flour
150 g
baking powder
2 tsp
sea salt (optional - see Tips)
½ tsp

Difficulty

easy

Nutrition per 1 portion

Protein 7.2 g

Energy 828 kJ / 197.1 kcal

Fat 14.8 g

Fibre 3.1 g

Carbohydrates 7.9 g

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Also featured in

Wholefood child 88 recipes
Australia and New Zealand

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