Zucchini pistachio loaf

Zucchini pistachio loaf

4.2 55 ratings

Prep. 10 min

Total 1 h 30 min

16 portions

Ingredients

extra virgin olive oil plus extra for greasing
60 g
Parmesan cheese cut into pieces
30 g
shelled unsalted pistachio nuts chopped, plus extra for sprinkling
2 tbsp
almonds (activated, roasted or raw - see Tips)
220 g
zucchini trimmed and cut into pieces
350 g
eggs
4
milk of choice (see Tips)
70 g
chia seeds
30 g
wholemeal spelt flour
150 g
baking powder
2 tsp
sea salt (optional - see Tips)
½ tsp

Difficulty

easy

Nutrition per 1 portion

Protein 7.2 g

Calories 828 kJ / 197.1 kcal

Fat 14.8 g

Fibre 3.1 g

Carbohydrates 7.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Wholefood child 88 Recipes
Australia and New Zealand

You might also like...

Ham and cheese quinoa muffins

1 h 30min

Pumpkin and turmeric loaf

1 h 50min

Sweet potato, parsnip and broccoli frittata

55min

Raspberry ombré chia parfait (Post-natal)

1 h 15min

Zucchini banana loaf

1 h 45min

Baked broccoli bites with tofu mayonnaise

55min

Ham and cheese quinoa muffins

1 h 30min

Black bean brownies (Toddlers and beyond)

25 h 20min

Spinach and feta muffins

40min

Silverbeet quiche with oat and Parmesan crust

1 h 15min

Apricot and carrot bliss balls

1 h 20min

Zucchini slice

45min