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Zucchini & Cranberry Loaf

Inspired by Jude Blereu’s Zucchini Bread in Wholefood for Children


2 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



  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), egg, melted coconut oil and vanilla extract. Add to dry ingredients and mix to combine.
  4. 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. 

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