3 tablespoons tapioca flour
2 teaspoons baking powder
Pinch of salt
6 large eggs
¾ cup sparkling water
12 large olives, pitted and chopped
4 garlic cloves, crushed
2 tablespoons mixed dried herbs (rosemary, thyme, oregano)
How to Prepare
Preheat your oven to 350ºF.
Line a loaf pan with parchment paper.
Place almond meal, tapioca flour, baking powder, and salt in a bowl and mix well.
In a separate bowl, add the eggs and sparkling water and beat until well combined.
Add the olives, garlic, and herbs, and mix until well combined.
Place the bread mixture into the prepared loaf pan evenly.
Bake for approximately 45 minutes or until a wooden skewer inserted in the center comes out clean.
Remove from the oven and place the loaf pan onto a wire rack to cool for about 10 minutes.
Now, invert the bread onto the wire rack.
With a sharp knife, cut the bread loaf into desired-sized slices and serve warm.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Servings: 12
Nutritional Values
Calories 164
Total Fat 12.9 g
Saturated Fat 1.6 g
Cholesterol 93 mg
Sodium 86 mg
Total Carbs 7.2 g
Fiber 2.7 g
Sugar 1 g
Protein 7.5 g
Zucchini Bread
