Rosemary and Cheddar Zucchini Loaf
GF - NF - SF - Low carb
2 cups Organ Gluten-free Self-raising flour * (see notes for low carb)
1 tsp baking powder
1/4 tsp salt
3 free-range eggs. beaten
2 medium sized zucchini, finely grated
2 slices of bacon (I used freedom farms shoulder bacon), diced
1 cup cheddar cheese, grated
1/2 tsp onion powder
1/2 tsp garlic powder
1 Tbsp fresh Rosemary, finely chopped
1/4 cup water
Preheat the oven to 180C/350F degrees, and line a loaf tin with baking paper.
In a bowl mix together the flour, salt, onion powder, garlic powder, rosemary and baking powder.
Then add in the zucchini (squeeze fluid out first), cheese, and eggs.
Add the water to thin out the mixture.
Pour the mixture into the loaf tin, and spread out evenly.
Bake at 180C/350F degrees for 15 minutes then 160C/310F for 30 minutes or when a skewer placed in the middle comes out clean.
Cool for 5 minutes in the tin.
Remove, slice, eat and enjoy!
*For a low carb option substitute the flour for 2 cups of almond flour and use 2 large eggs or 3 small/medium sized eggs.