Inspired by Jude Blereu’s Zucchini Bread in Wholefood for Children
Ingredients2 cups wholemeal flour
½ cup coconut sugar
½ cup cranberries or sultanas
1 tsp ground cinnamon
2 ½ tsp baking powder
1 egg, lightly beaten
1/3 cup pepitas, roughly ground
1 bag Nourishing Bubs Zucchini blocks, defrosted
½ cup desiccated coconut
1/3 cup coconut oil, melted
1 tsp vanilla extract
- 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), egg, melted coconut oil and vanilla extract. Add to dry ingredients and mix to combine.
- Pour mixture into tin and bake for 50-60 minutes or until a skewer inserted in the middle comes out clean. Cool slightly in tin before turning out.