Zucchini Bread
Makes 1 loaf or 12 muffins
On a trip to Australia we were amazed to find banana bread on almost every café menu. Here is our version using zucchini - a delicious way to get vegetable goodness into your baking.
1/2 cup dehydrated cane sugar (Rapadura) or raw sugar
¼ cup grapeseed or rice bran oil
1 apple, (about 175 grams) grated
2 eggs
Zest of 1 lemon
1 cup zucchini, grated
1 ½ cups wholemeal spelt flour
1 tsp cinnamon
½ tsp nutmeg
½ tsp baking soda
1 tsp baking powder
Pinch salt
Preheat oven to 180 degrees Celsius. Blend cane sugar, rice bran oil, apple, lemon zest and eggs until smooth.
Sift dry ingredients.
Combine grated zucchini, wet and dry ingredients. Stir until just mixed.
Pour into a large greased lined loaf tin (about two thirds full). Bake the loaf for 45-50 minutes. Insert and skewer to see if it is firm and cooked through.
Alternatively spoon mixture into muffin tins and bake for 10-15 minutes. Yummy spread with Creme Fraiche or butter.