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Zucchini Bread

In this weather, there is nothing better than tucking into some warm, soul- soothing bread – even better if toasted and topped off with a dollop of butter.

 Packed with fibre, vitamins, minerals and anti-oxidants, this bread is an equally awesome snack option – try toasting it and spreading a tablespoon of almond butter on it.  

 The aromas from the spices not only fill the room with warm scents of winter, but they also fill our body with a plethora of health benefits.

 

 Ingredients
(Makes a loaf of 10-12 slices)

1½ cups grated zucchini (4-5 zucchinis)
1½ cups nutty wheat flour (If using almond flour add an extra 2-3 tablespoons coconut flour and 2 tablespoons psyllium husk)
½ cup milk (can use almond milk)
2 eggs
2 teaspoons raw honey
¾ cup chopped walnuts
1 teaspoon bicarb of soda
⅓ teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cumin
1½ teaspoons cinnamon
1 teaspoon salt

Optional: Add 2 teaspoons za’atar to give a more Middle Eastern flavour

 

Method

 1 Pre-heat the oven to 180°
2 In a large mixing bowl add all the dry ingredients: flour, chopped walnuts, bicarb of soda, baking powder, nutmeg, cumin, cinnamon and salt.
3 Grate approximately 4-5 zucchinis (depending on their size), to make up 1½ cups, and add it to the dry ingredients.
4 Add the milk, eggs and raw honey.
5 Mix all the ingredients together until they are well combined. The mixture is slightly more wet, so don’t worry 😊
6 Spray or grease a non-stick loaf tin and pour the bread mixture in.
7 Bake for approximately 1 hour. Pierce the bread to check whether it is ready.

Tip:   The bread is slightly moister than most but just check that it isn’t raw. Once it cools it will also firm up and it is best eaten when re-heated or even toasted.

 

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

Nourished yet? Comment on what I should write about next? 

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