Veggie Bread

Ingredients

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  1 ⅓ cup or 160g

• Cornstarch

  ¾ cup or 96g

• Salt

  Table

  ½ tsp or 3g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Egg

  Whole, fresh eggs

  5 large or 250g

• Vinegar

  Cider

  1 ½ tsp or 8g

• Zucchini

  Summer squash, includes skin, raw

  1 ½ cup, chopped or 186g

• Carrots

  Raw

  1 ½ cup chopped or 192g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Pumpkin and squash seed kernels

  Seeds, dried

  2 tbsp or 16g

Directions

1. Preheat the oven to 325 degrees F and line a standard loaf tin with baking paper.
2. In a large bowl, mix together the almond meal, cornstarch, salt, and baking soda.
3. In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar.
4. 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.
5. Add the egg mix to the dry ingredients. Mix well to combine. Pour the dough into the prepared loaf tin and sprinkle with pepitas.
6. 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
7. Recipe inspired by: https://iquitsugar.com/recipe/paleo-veggie-bread/

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