Zucchini Cheese Bread

Ingredients

• ZUCCHINI CHEESE BREAD
• 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 tbsp Greek yogurt
• Vegetable oil spray, for greasing
• Sesame seeds, for topping
• YOGURT SAUCE
• 1/2 cup (120 g) thick Greek yogurt
• 1 tbsp (15 ml) lemon juice
• Salt and black pepper, to taste
• 2 tbsp finely chopped parsley
• 1 tbsp finely chopped walnuts
• EGG AND SPINACH FILLING
• 1 tbsp vegetable oil, for frying
• 3 tbsp finely chopped spinach
• 2 eggs
• A pinch of salt
• 1/4 tsp dried oregano

Method

1. Combine the almond flour, dried garlic, psyllium husk, baking powder, flaxseed and 1/2 teaspoon salt.
2. Squeeze the grated zucchini thoroughly to remove as much liquid as possible.
3. Add the zucchini, eggs, olive oil, mozzarella and 2 tablespoons Greek yogurt to the dry ingredients. Mix well.
4. Leave the batter for 10 minutes so the psyllium can absorb moisture and thicken the mixture.
5. Preheat the oven to 180°C (350°F). Grease an 8-by-4-inch (20-by-10-cm) loaf pan with vegetable oil spray.
6. Transfer the batter to the loaf pan and sprinkle sesame seeds over the top.
7. Bake for 45–55 minutes, until set through the centre and golden on top.
8. Allow the bread to cool before removing it from the pan and slicing.
9. For the sauce, combine the thick Greek yogurt, lemon juice, salt, black pepper, parsley and walnuts.
10. For the filling, heat the vegetable oil and lightly fry the chopped spinach.
11. Beat the eggs with a pinch of salt and the oregano. Pour them over the spinach and cook on both sides until set.
12. Cut the cooked egg and spinach mixture into four portions.
13. To assemble a sandwich, spread 1 tablespoon of yogurt sauce over a slice of bread and top with one portion of the egg and spinach filling.