Zucchini bread

Ingredients

1 .5 cups almond flour

0.5 cups coconut flour

1 heaped tbsp of psyllium husks

1 small grated zucchini

2 cloves garlic crushed

2 tsp baking powder

6 eggs, lightly beaten

0.5 cups virgin olive oil

1 tbsp pink rock salt

Method

Preheat oven to 160 C.

Grease and line a loaf tin

Combine flours , psyllium husks, salt, and baking powder into a bowl

Add zucchini, garlic, eggs and olive oil and mix well

Spoon mixture into loaf tin and bake for 90 minutes

Insert a skewer or fork in middle and if it comes out clean loaf is cooked through

Allow to cool , then store in an airtight container in the fridge for up to 5 days

You can slice and store in freezer for 3 months .