Zucchini Panini Bread

• 1 1/4 cups almond flour 120 g
• 1/2 tablespoon coconut flour
• 1/2 tablespoon unflavored gelatin
• 1/2 tablespoon baking powder
• 1 teaspoon sea salt
• 1 cup zucchini peeled and roughly chopped
• 2 eggs + 2 egg whites
• 1/2 tablespoon lemon juice
• rosemary optional

1. Grease the bottom of a 13 x 9 sheet pan and place a piece of parchment on the bottom. Preheat oven to 350 F.
2. In a high-powered blender, add the zucchini, eggs and lemon juice. Blend until smooth.
3. In a medium bowl, whisk together the dry ingredients.
4. Pour the pureed zucchini mixture into the dry ingredients and whisk well to combine.
5. Pour batter onto pan, spreading out evenly in a thin layer.
6. Transfer to oven and bake 25 minutes, rotating the pan after 12 minutes to promote even baking and browning.
7. Let cool on a wire rack. Peel parchment off of the back and slice into 4 x 4 inch squares. Fill with meat and cheeses and grill on a cast-iron grill or in a Panini press.
8. Store cooled bread in an airtight container.

almond flour, coconut flour, unflavored gelatin, baking powder, salt, zucchini, eggs , lemon juice, rosemary

Taken from www.yummly.com/recipe/Zucchini-Panini-Bread-1294970 (may not work)