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
- Author
- Nourishing Group Kitchen
- Prep Time
- 15 minutes
- Cook Time
- 60 minutes
- Servings
- 10
- Category
Snacks
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
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.