Zucchini bread

I LOVE bread and cakes using vegetables, Carrot Cake is one of my favourites, so, if like me you are looking for alternative ways to encourage your children to eat vegetables, why not try Zucchini Bread!

Zucchini bread

Makes 1 loaf

Zucchini Bread ingredient pineapple



1                                              Zucchini (large)

115      grams                          Wholemeal spelt flour

60        grams                         Whole wheat flour

2          Tbsps               Almond meal

2          Tbsps               Coconut cream

1          tsp                     baking soda

1/2       tsp                     salt

85        grams                          Applesauce

30        grams                          Walnuts — finely chopped

1                                              large egg

225      grams                          Crushed pineapple


Zucchini Bread ingredient - Zucchini


  1. Lightly grease a large loaf tin and preheat oven to 180 degrees Celsius.
  2. Finely grate Zucchini, let drain while you combine dry ingredients.
  3. In a large bowl, mix together flours, almond meal, baking soda, salt, and nuts. Set aside.
  4. In blender, puree on high speed the applesauce, egg, coconut cream, and pineapple with juice. Add the wet ingredients to the dry, fold together gentle until well combined. Squeeze out the zucchini <should be 1/2 cup> and discard any liquid. Add to batter, and fold through.
  5. Pour batter into prepared loaf pan and bake 70 minutes at 180 C or until browned and inserted cake tester comes out clean
  6. Remove bread from pan, cool to room temperature.

two slices of Zucchini Bread

Perfect for lunch or maybe grab a slice for breakfast, if you don’t have time to wait, check out ten big family breakfasts in less than 2o minutes.


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