Gluten Free, Paleo & Keto Savory Zucchini Bread

INGREDIENTS

200 g

drained finely grated zucchini

144 g

almond flour

80 g

flaxseed meal (finely ground*)

36 g

psyllium husk (finely ground*)

3 tsp

baking powder

1 tsp

kosher salt

1/2 tsp

garlic powder (optional)

84 g

grass-fed butter (melted & cooled (or 5 TBS coconut oil + 1 TBS coconut cream))

2 tsp

apple cider vinegar

eggs

114 g

sour cream (or coconut cream + 1 TBS apple cider vinegar)

cherry or heirloom tomatoes (halved)

basil leaves

pine nuts (lightly toasted)

pesto