Blend the oat flakes and almonds until they become powder.
Add the chopped zucchini and the rest of the ingredients.
Blend until you obtain a homogeneous mixture.
Transfer the mixture into a greased mold.
Sprinkle the surface with oat flakes and poppy seeds.
Bake in a static oven at 180°C for 50-60 minutes, checking the cooking.
Blender
Bread mold
Oven
Store in an airtight container in the refrigerator for 3-4 days.
Recommended to accompany with avocado or hummus for a complete meal.
Italia, Emilia Romagna
| Energy (kcal) | 214.08 |
| Carbohydrates (g) | 4.49 |
| of which Sugars (g) | 1.39 |
| Fat (g) | 15.61 |
| of which Saturates (g) | 3.54 |
| Protein (g) | 11.91 |
| Fiber (g) | 4.58 |
| Sale (g) | 0.26 |
