Zucchini, Coconut & Cranberry Loaf

Serves 10 | Preparation time 15 min | Cooking time 1 hour

A delicious and not overly sweet loaf that can be served on its own or with a generous smear of nut butter or ricotta. This recipe is free from nuts making it a great lunchbox addition. Individual slices can also be frozen.

IngredientsMethod

2 cups wholemeal flour

1/3 cup honey or maple syrup

½ cup cranberries or sultanas (or other dried fruit)

1 tsp ground cinnamon

2 ½ tsp baking powder

2 eggs or 2 tbsp psyllium husk (vegan)

12 blocks Nourishing Bubs Zucchini blocks, defrosted OR 300g Zucchini puree

½ cup desiccated coconut

1/3 cup coconut oil, melted

1 tsp vanilla extract

Shaved coconut, for topping

  1. Preheat oven to 180°. Grease and line a standard loaf tin.
  2. Combine all dry ingredients in a medium bowl.
  3. Combine Nourishing Bubs Zucchini Puree (defrosted blocks), eggs, melted coconut oil and vanilla extract. Add to dry ingredients and mix to combine.
  4. Pour mixture into tin, sprinkle with coconut and bake for 50-60 minutes or until a skewer inserted in the middle comes out clean. Cool slightly in tin before turning out.
  5. Wait until cool before slicing.