Cheesy Low Carb Zucchini & Bacon Loaf
A life without bread is no life at all, but thanks to this cheesy zucchini and bacon loaf, you don’t have to go without… oh, did we mention it’s also low carb? You’re welcome!
If you’re after a light breakfast or a mid-morning snack, simply top with some freshly smashed avo or a thin spread of butter! Or if you’re after something a little more filling, you can add a side of poached eggs, crumbed feta, roasted tomatoes and sauteed spinach! Drool.
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3 eggs, whisked
1 brown onion, diced
100g middle rasher bacon, fat removed and diced
1 large zucchini, grated
1 ½ cup almond flour
1.5tsp baking powder
1 cup low fat grated tasty cheese
1-2tbs dried Italian herbs
1tbs coconut oil, plus 1tsp extra
Salt and pepper
Preheat oven to 180C. Line a bread tin with baking paper.
Heat 1tsp coconut oil in a fry pan and fry the onion and bacon for 5 minutes, until caramelised.
In a large bowl, combine the almond flour, cheese, baking powder, herbs, and a generous pinch of salt and pepper, stirring to combine.
Whisk together eggs, remaining coconut oil, grated zucchini and fried onion and bacon. Add wet ingredients to dry ingredients, stirring to combine.
Pour batter into lined bread tin and bake for 50 minutes, until the top is browned and the centre of the bread is set. Remove from oven and allow to cool in the tin for 10 minutes.
Remove from the tin, and wait until loaf is completely cool before slicing.
POST BY: Samantha Stuk, Director of The Nutrition Code