This is an easy version of zucchini cheese bread. The zucchini keeps the bread nice and moist and the cheese and chives add a delicious flavour. This yummy bread toasts well and will keep in the fridge up to five days. Serve it up with your favourite soup or toast it for breakfast. Enjoy!
2 cups grated organic zucchini (leave skin on)
1 ½ cups cubed old cheddar cheese
½ cup organic chives, chopped
¼ cup extra virgin olive oil
2 free range or organic eggs, whisked together
1 1/3 cup of all-purpose gluten-free flour (I used Grandpa’s Kitchen)
1 tsp. sea salt
¼ tsp. freshly ground organic GF black pepper
1 tsp. aluminum free baking powder
Preheat oven to 350 F
In a large bowl combine zucchini, cheese, chives, olive oil and eggs
In another bowl mix dry ingredients
Add zucchini mix into dry ingredients and combine until all the dry ingredients are covered, then mold into a bread loaf or use a medium size loaf pan lined with parchment paper
Bake for 45 minutes. Cool completely before serving.