Name: Zucchini Cheese Bread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10
Ingredients: 1 cup (100 g) almond flour; 1/2 tsp dried garlic; 1 tbsp (10 g) psyllium husk; 2 tsp (10 g) baking powder; 1 tbsp (14 g) flaxseed; 2 cups (250–280 g) grated zucchini; 1/2 tsp salt; 3 eggs; 2 tbsp (30 ml) olive oil; 1 1/2 cups (150 g) shredded mozzarella; 2 tablespoons Greek yogurt; 1/2 cup (120 g) thick Greek yogurt; 1 tbsp (15 ml) lemon juice; Salt to taste; Black pepper; 2 tablespoons finely chopped parsley; 1 tablespoon finely chopped walnuts; 1 tablespoon vegetable oil for frying; 3 tbsp finely chopped spinach; 2 eggs; 1/4 teaspoon oregano

Method

Mix almond flour, dried garlic, psyllium husk, baking powder, flaxseed, and 1/2 tsp salt well.
Let the dry mixture sit for 5–10 minutes.
Squeeze the grated zucchini to extract the juice.
Add eggs, olive oil, shredded mozzarella, and Greek yogurt to the dry ingredients.
Mix until well combined and let sit for 10 minutes until the psyllium husks have plumped up.
Spray an 8x4-inch (20x10 cm) loaf pan with vegetable oil.
Place the mixture into the loaf pan.
Sprinkle sesame seeds on top.
Bake at 350°F (180°C) for 45–55 minutes until cooked through.
Allow the bread to cool before slicing.
Lightly fry chopped spinach in vegetable oil.
In a separate pan, fry 2 eggs with a pinch of salt and oregano, pouring eggs over the spinach and frying on both sides.
Assemble the sandwich by spreading 1 tablespoon of sauce on a slice of bread, adding the fried egg, and closing the sandwich.