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Author Notes: Light & fluffy. Easy to make & simply delicious for hot summer days. Remind a little quiche when chilled. —Ausra de Araujo
cups Peeled, seeded and grated zucchini
teaspoon Sea salt
milliliters Half half cream
teaspoons Baking powder
teaspoons Sodium bicarbonate
cups Oat flour
tablespoons Olive Oil
- Beat eggs with cream and olive oil. Pour into the grated zucchini.
- Mix in salt, sodium and baking powder into a flour.
- Add little by little into the zucchini paste.
- Bake for 25-30min @ 180º.