ZUCCHINI & WALNUT SLICE GF

Preheat oven to 180°C. Line an extra-large loaf tin or 2 small loaf tins with baking paper. I would suggest 2 small loaf tins to allow more even and thorough cooking. Set aside.

Grate the zucchini (with skin on) using a food processor or hand grater into a large mixing bowl. Squeeze out the water from the grated zucchini using your hands and transfer the zucchini to another bowl. Next, pat dry the grated zucchini on an absorbent paper towel (or clean towel). You must remove all the water from the zucchini or the batter may remain too moist. Set aside in a bowl.

In a large mixing bowl, combine the almond flour, coconut flour, sweetener of choice, baking powder and cinnamon. Mix well.

Make a well in the centre of the dry ingredients. Add the beaten eggs, vanilla essence, and melted coconut oil and melted butter. Stir the mixture until well combined and a consistent cake batter forms.

Stir in the grated zucchini (make sure they are dry, with no liquid) and the chopped walnuts (remember to leave 1/2 cup for the topping). Combine well.

Transfer the batter into the prepared loaf tins and sprinkle with the remaining chopped walnuts for decoration. Slightly press the walnuts into the batter to make sure they stick to the loaf whilst baking.

Bake for 30 minutes then add a piece of foil on top of the loaves to avoid the top of the loaves burning and to ensure the loaves cook perfectly inside.

Continue to bake the loaves for a further 40 minutes (a total of 70 minutes baking time) or until a skewer comes out dry. Repeat the skewer test every 10 minutes after 70 minutes of baking to check if the loaves are ready. Sometimes the loaves may need more time to cook thoroughly inside.

Remove loaves from the oven and let them stand in the tins for 15 minutes. Remove from the tins and cool completely on a cooling rack for ~ 3 hours. Loaves will retain heat for some time and if not fully cooled, they will crumble when sliced.