Zucchini protein bread

Ingredients for 1 servings:

• 150 g zucchini
• 100 g ground almonds
• 100 g hazelnuts, ground
• 2 tbsp, sautéed chickpeas, ground
• 3 tsp, leveled baking powder
• 1 tsp vegetable broth, granulated
• 2 eggs
• 90 ml water, hot

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Low-carb, food combining

Soak the almonds and hazelnuts in hot water for 1 hour. Mix the baking powder with the chickpea flour, then grate the zucchini. Stir all ingredients, except the eggs, into the almond mixture. Beat the egg yolks until stiff peaks form, then beat the egg whites until stiff peaks form. Gently fold both ingredients into the batter. Line a large loaf pan with baking paper and pour in the batter. Bake for approximately 40 minutes at 220°C. Note: This cannot be compared to regular bread. However, it tastes delicious and is a great alternative to a low-carb diet, even for breakfast.