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Savory Zucchini Bread with Cheddar

kept bylaerkin

325 grams zucchini (about 2 medium zucchinis)
1 teaspoon salt
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon paprika
3 egg replacer
1/3 cup olive oil
2 tablespoons water
1 sprigs fresh thyme stems removed and leaves minced
80 grams Daiya Cheddar cheese (2.8 ounces) cut into 1/2



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