Egg and Zucchini Loaf
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
2641
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,641 cal. | (126 %) | ||
| Protein | 117 g | (119 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 415 g | (277 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 29.1 g | (97 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 6.8 μg | (34 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 75.9 μg | (127 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 30.9 mg | (258 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 368 μg | (123 %) | ||
| Pantothenic acid | 7.3 mg | (122 %) | ||
| Biotin | 85.4 μg | (190 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 2,319 mg | (58 %) | ||
| Calcium | 2,453 mg | (245 %) | ||
| Magnesium | 255 mg | (85 %) | ||
| Iron | 19.5 mg | (130 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 22.3 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 938 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a loaf tin.
2.
Beat the egg yolks in a hot bain-marie. Remove from the heat, leave to cool slightly and then stir in the quark and the flour.
3.
Beat the egg whites with a pinch of salt until stiff and gradually fold into the egg quark mixture. Stir in the grated courgettes, season with salt, ground black pepper and nutmeg and pour into the prepared loaf tin.
4.
Bake for 45 to 50 min until golden brown. If necessary cover with aluminium foil. Remove from the oven, cut into slices and serve garnished with basil. Serve with tomato sauce.
