Vegetarian. Gluten Free. Dairy Free. Makes 10-12 slices.
Zucchini bread is delicious warmed and topped with avocado, sea salt and hemp seeds, or if you’re wanting something on the sweetener side add some chocolate chunks to the recipe and serve topped with a good lather of butter 🙂
2 cups of grated zucchini
1/2 cup mashed banana
3/4 cup raw honey, maple syrup or rice bran syrup*
1 tsp vanilla extract
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 cups of wholemeal teff flour**
3/4 cup of diced walnuts
1 tbsp of poppy seeds***
** Wholemeal, spelt or GF baking flour will also work
*** I added poppy seeds because I had them in the pantry, you can use any little seed you’ve got lurking in yours
**** This recipe has been adapted from the recipe found @ http://ifoodreal.com/healthy-zucchini-bread/.
Preheat oven to 180degrees celsius, prepare the baking tin by greasing it with butter, oil or cooking spray and lining it with baking paper before placing it aside for later.
In a large mixing bowl, combine the eggs, mashed banana, your sweetener off choice, vanilla essence, cinnamon, baking soda, baking powder and salt; whisking with a folk until combined.
Add in the grated zucchini, poppy seeds and diced walnuts stirring them through the mixture. Sift in the flour and using a spatula fold the mixture onto itself until the wet and dry ingredients are well combined. Pour the batter into the pre-prepared loaf tin and bake in the oven for 60mins. When the bread is golden, the top of the loaf strings back and a skewer, when inserted in the middle of the loaf, comes out clean your zucchini bread is done.
Remove the loaf from the tin and allow to cool before cutting into slices with a sharp serrated knife.
Zucchini bread can be stored in a airtight container in the pantry or the fridge, or individually wrapped and frozen for an easy to grab heat and eat, breakfast, snack or dessert.