Egg and Zucchini Loaf

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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
2641
calories
Calories
How many calories can I eat?

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie2,641 cal.(126 %)
Protein117 g(119 %)
Fat54 g(47 %)
Carbohydrates415 g(277 %)
Sugar added0 g(0 %)
Roughage29.1 g(97 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A1.1 mg(138 %)
Vitamin D6.8 μg(34 %)
Vitamin E8.6 mg(72 %)
Vitamin K75.9 μg(127 %)
Vitamin B₁1.9 mg(190 %)
Vitamin B₂2.1 mg(191 %)
Niacin30.9 mg(258 %)
Vitamin B₆1.9 mg(136 %)
Folate368 μg(123 %)
Pantothenic acid7.3 mg(122 %)
Biotin85.4 μg(190 %)
Vitamin B₁₂6.1 μg(203 %)
Vitamin C95 mg(100 %)
Potassium2,319 mg(58 %)
Calcium2,453 mg(245 %)
Magnesium255 mg(85 %)
Iron19.5 mg(130 %)
Iodine45 μg(23 %)
Zinc9.3 mg(116 %)
Saturated fatty acids22.3 g
Uric acid336 mg
Cholesterol938 mg
Complete sugar25 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
1
Ingredients
butter
4 eggs (separated)
1 cup Quark
2.333 cups flour
2 Zucchini (180-200 g each, deseeded and roughly grated)
Nutmeg
4 Tbsps Basil
How healthy are the main ingredients?
BasileggZucchiniNutmeg
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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.
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