Of which 1.2 g sugars and 1.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Complete protein (egg)
Allergens egg, tree nuts
Savory zucchini bread
Use up the zucchini left over from dinner in a moist, flavorful loaf.
Ingredients
- 1 medium grated zucchini (180 g / 6½ oz)
- 1½ cups rice flour (225 g / 8 oz)
- 1 cup almond flour (100 g / 3½ oz)
- 1 tsp salt (6 g)
- 1 tsp oregano (1 g)
- 1 tbsp baking powder (12 g)
- 2 eggs (100 g / 3½ oz)
- ⅓ cup olive oil (53 g / 1¾ oz)
Method
- Preheat the oven to 180 °C (350 °F) and grease the pan.
- Grate the zucchini and squeeze it well in a kitchen towel to remove the excess water.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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