Ingredients

6 free-range eggs

300g zucchini, grated (2-3 zucchinis)

1 cup arrowroot or tapioca flour (130g)

2 cups hazelnut or almond flour (200g)

1/2 cup chia seeds (60g)

1 teaspoon baking powder

1/2 teaspoon sea salt

2 teaspoons apple cider vinegar

2 tablespoons sesame seeds

1/4 cup chopped olives (optional)

Bruschetta Toppings

5 cherry tomatoes, halved

1 tablespoon avocado oil spray

1 tablespoon lemon juice

1/4 teaspoon dried chilli flakes, optional

sea salt and pepper to season

1/2 tablespoon coconut oil, for frying

Method

For the bread, preheat your oven to 160C and line a 22 cm loaf tin with baking paper.

Combine the arrowroot or tapioca flour, hazelnut or almond meal, chia seeds, baking powder and salt in a large mixing bowl.

In a separate bowl, lightly whisk the eggs and stir in the apple cider vinegar and grated zucchini. Combine the wet and dry ingredients and mix everything together with a spoon to form a thick and slightly wet dough, this is when you add the olives if using. Pour the dough into the loaf tin and sprinkle with the sesame seeds.

Bake for 1 hour, or until golden on top. To test, press down gently on the top of the loaf – if it holds its shape, its ready.

For the Bruschetta toppings, heat a small fry pan with some coconut oil, then simply pan fry your cherry tomatoes for 1-2 minutes or until beginning to soften, then remove from the pan and fry your bread on both sides to lightly toast and warm. Add your cherry tomatoes, avocado oil spray, chilli flakes (if using), a squeeze of lemon juice and season with salt and pepper and enjoy!

To store your loaf, cover in plastic cling wrap or keep in an airtight container for up to 5 days.