1. Preheat oven to 160C and line the base and sides of two loaf tins with baking paper.
2. Add almonds (320g), cheese (100g), tapioca (160g), salt flakes (1 tsp only), bicarb soda (1 tsp) and coriander (handful) to the bowl. Grind Speed 10 / 10 seconds. Set aside into a large mixing bowl.
3. Without washing the bowl, add zucchini (200g) and capsicum (100g) to the bowl. Chop Speed 5 / 2 seconds. Set aside in a small mixing bowl.

First loaf:

1. Put the whisk attachment into place. Add eggs (5 only), olive oil (15g only) and vinegar (10g only) to the bowl. Program 1 minute / Speed 4. Remove the whisk attachment.
2. Add half of the dry mixture, half of the chopped vegetables and salt flakes (1 tsp only) to the bowl. Combine Reverse+Speed 4 / 5 seconds.
3. Pour into one of the prepared loaf tins and sprinkle with flaked almonds.

Second loaf:

1. Put the whisk attachment into place again. Add the remaining eggs (5), olive oil (15g) and vinegar (10g) to the bowl. Program 1 minute / Speed 4. Remove the whisk attachment.
2. Add the remaining dry mixture, remaining chopped vegetables and salt flakes (1 tsp) to the bowl. Combine Reverse+Speed 4 / 5 seconds.
3. Pour into the other prepared loaf tin and sprinkle with flaked almonds.
4. Transfer both loaf tins into the oven and bake for 40 minutes, or until golden.
5. Remove from the oven and allow to cool for 5 minutes before slicing.

Freezer Tips:

• Slice into pieces or bites before freezing in an airtight container or ziplock bag.
• Defrost and eat, or warm for a few seconds in the microwave or toaster.