12 Servings 45 min Cook
5 1/3 Cup Almond Flour
3/4 Cup Cornstarch
1/2 Tsp Salt
1/2 Tsp Baking Soda
5 Large Egg
1 1/2 Tsp Vinegar
1 1/2 Cup, chopped Zucchini
1 1/2 Cup chopped Carrots
1/2 Cup Parmesan Cheese
2 Tbsp Pumpkin And Squash Seed Kernels
Preheat the oven to 325 degrees F and line a standard loaf tin with baking paper.
In a large bowl, mix together the almond meal, cornstarch, salt, and baking soda.
In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar.
Squeeze as much excess liquid out of the grated zucchini and carrot as you can.
Add to the eggs along with the cheese and whisk well
Add the egg mix to the dry ingredients.
Mix well to combine.
Pour the dough into the prepared loaf tin and sprinkle with pepitas
Bake for 40-45 minutes or until the top starts turning golden and a skewer comes out clean.
Remove from the oven and transfer to a wire rack.
Allow to cool for five minutes before slicing into 12 slices
Recipe inspired by: https://iquitsugar.
com/recipe/paleo-veggie-bread/
