Ricotta Zucchini Mini Loaves
Ingredients
- 2 cups zucchini, grated
- 2 cups mixed fresh herbs, chopped
- 6 eggs
- 1 cup spelt flour
- 1 cup almond flour
- 2 tsp baking powder
- 1 tsp salt
- Black pepper
- 1 cup ricotta
- 1/4 cup pumpkin seeds
Preparation
Preheat oven to 200°C and prepare a 12 cup mini loaf tin.
In a large bowl, mix together the zucchini, herbs, eggs, flour, salt and pepper and stir well to combine.
Gently fold in the ricotta.
Spoon the mixture into the mini loaf tins about 3/4 full.
Top with pumpkin seeds and cook for 20 to 25 minutes until golden.
Notes
Ricotta is a versatile by-product of cheesemaking, adding light creaminess to dishes and is low in lactose, typically 1 to 5 grams per 1/2 cup.
For those lactose intolerant or vegan, substitute ricotta with soft tofu mixed with lemon juice or seasonings.
