Maria B.
Watching from Malta. Such a healthy and interesting recipe. Thank you.
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Oat Zucchini Parmesan Bread
A flour-free oat bread made with rolled oats, yogurt, zucchini juice and parmesan. Gluten-free loaf topped with sesame seeds and rolled oats.
4.3(4 reviews)
20 min prep / 72 min total
95 kcal
4.5g protein
12 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 grolled oats
- 180 gyogurt
- 3 pieceegg
- parsley
- salt
to taste
- dried garlic
- black pepper
- 280 gzucchini
juice pressed out
- 1 tbspflaxseed
- 40 gparmesan
- 10 gbaking powder
- sesame seeds
for topping
Instructions
Mix rolled oats with yogurt and eggs, rest
Add parsley, salt, dried garlic and black pepper
Grate zucchini and squeeze out the juice, then stir in
Add flaxseed, parmesan and baking powder
Grease a loaf pan with vegetable oil
Transfer the dough and sprinkle with sesame seeds and extra oats
Bake at 180 C for 50-
Rate This Recipe
4 reviews
Page 1 of 1, 4 reviews
Fatima M.
Parmesan adds a lovely savoury note. Will make again.
Birgit H.
Baked this at the weekend. My husband and I had it with soup and it was perfect.
Elzbieta S.
Needed a bit more salt but texture was good.
