Zucchini, Coconut & Cranberry Loaf

Name: Zucchini, Coconut & Cranberry Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10
Ingredients: 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; ½ cup desiccated coconut; 1/3 cup coconut oil, melted; 1 tsp vanilla extract; Shaved coconut, for topping

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.

Zucchini, Coconut & Cranberry Loaf

Servings

Prep Time

15 minutes

Cook Time

60 minutes

Author:

Nourishing Group Kitchen

Image of Zucchini, Coconut & Cranberry Loaf

Ingredients

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
½ cup desiccated coconut
1/3 cup coconut oil, melted
1 tsp vanilla extract
Shaved coconut, for topping

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Directions

Preheat oven to 180°.
Grease and line a standard loaf tin.Combine all dry ingredients in a medium bowl.
Combine Nourishing Bubs Zucchini Puree (defrosted blocks), eggs, melted coconut oil and vanilla extract. Add to dry ingredients and mix to combine.
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.Wait until cool before slicing.