Zucchini and almond bread

Ingredients for 1 servings:

• 2 large zucchini
• 200 g flaxseed, crushed
• 200 g ground almonds
• 250 g quark
• 6 m.-sized eggs
• 150 g sunflower seeds
• 3 tsp salt
• some butter

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

simple low-carb bread, without “exotic” ingredients, quick to make

Grate the zucchini, mix it with the salt, and place it in a bowl. Let it sit for about 1 hour. After the sitting time, press the zucchini through a kitchen towel until most of the liquid has separated. Press the quark through the kitchen towel and add it to the drained zucchini. Then add the flaxseed, almonds, and egg and mix everything well. Pour the batter into a loaf pan that has been greased with butter and dusted with ground almonds. Cover the bottom of the pan with sunflower seeds. Stir the remaining seeds into the batter. Pour the batter into the pan and bake at 175°C for about 40 minutes. It is recommended to test whether the bread is cooked through with a wooden skewer. The bread can also be varied with any dried herbs, and other ground nuts (such as hazelnuts) can be used instead of ground almonds. The bread will keep fresh in a freezer bag in the refrigerator for about 5 days. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.