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Cheese Zucchini Cornmeal Yogurt Loaf (Gluten-Free)
Savoury zucchini cornmeal loaf with sharp cheese, chickpea flour and a creamy yogurt crumb. Low-calorie, gluten-free and perfect with soup.
15 min prep / 60 min total
129 kcal
5.6g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 120 gyogurt
- 1egg
- 90 gcheese
grated
- 120 gzucchini
grated
- spring onions
- dried basil
- salt
- 100 gcorn flour
- 50 gbrown rice flour
- 50 gchickpea flour
- 10 gbaking powder
Instructions
Whisk the yogurt, egg and salt until smooth in a mixing bowl.
Stir in grated zucchini, grated cheese, chopped spring onions and dried basil.
Sift the corn flour, rice flour, chickpea flour and baking powder over the wet base and fold gently.
Pour the batter into an oiled loaf pan and level the top.
Bake at 180°C for 40- until the crust is deep gold and a skewer comes out clean.
Cool in the pan before unmolding.
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