• Kefir – 200g (warm slightly before use)
• Ricotta – 180g
• Eggs – 1
• Salt – 1 teaspoon
• Baking Soda – 1 teaspoon
• Olive Oil – 3 tablespoons (or any oil/butter of your choice)
• Zucchini – 100g (grated)
• White Corn Flour (Non-GMO) – 400g (or substitute with any gluten-free flour)
• Garlic Powder and Pepper – a pinch (optional, for taste)
• Seeds – Optional, for sprinkling (e.g., pumpkin seeds)

1. Prepare the Kefir Mix

• Warm the kefir slightly (do not boil).
• Stir in the baking soda and let the mixture rest for 5 to 7 minutes until slightly frothy.

2. Prepare the Zucchini Mixture

• Grate the zucchini into a separate bowl.
• Add ricotta, the egg, salt, garlic powder, and pepper to the zucchini. Mix well.

3. Combine Wet and Dry Ingredients

• Pour the kefir and baking soda mixture into the zucchini mixture.
• Gradually add the white corn flour (or your chosen gluten-free flour). Mix thoroughly until a sticky dough forms.

4. Prepare for Baking

• Line a baking tray with parchment paper to prevent sticking.
• Transfer the sticky dough onto the tray, shaping it gently.
• Make a few shallow cuts on the top of the dough for decoration.
• Sprinkle with your favorite seeds (e.g., pumpkin seeds).

5. Bake the Bread

• Preheat your oven to 350°F (175°C).
• Bake for 40 to 50 minutes, depending on your oven.
• Check doneness using a toothpick: insert into the center—if it comes out clean, the bread is ready.

6. Cool and Serve

• Allow the bread to cool in the pan for 10 minutes.
• Carefully remove the bread and place it on a wire rack to cool completely.
• Slice and enjoy your Gluten-Free Cheesy Ricotta Bread!

• Serve with fresh butter or a dollop of ricotta for extra creaminess.
• Store leftovers in an airtight container to keep the bread moist and fresh.
• Experiment with different seeds or herbs to customize your bread.