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ZUCCHINI COCONUT LUNCHBOX BREAD


  • Author: Sneh
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 2 loafs 1x

Description

A beautiful healthy autumn bread baked with grated zucchini, pecan nuts, coconut flour, coconut butter and rice malt syrup for a power packed lunchbox treat.


Ingredients

2 large zucchinis, finely grated
1 cup (250ml) rice malt syrup
1 cup (250ml) olive oil
3 tablespoons coconut butter/oil
3 large eggs
2 cups (300g) plain flour
1 cup (90g) coconut flour
1 teaspoon salt
1 1/2 tablespoons ground cinnamon
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 cup toasted pecan nuts, crushed
1 tablespoon raw sugar (for topping)
shredded coconut (for topping)


Instructions

  1. Pre-heat oven to 180C.
  2. Grease and line two loaf tins with baking paper. Squeeze grated zucchini and drain as much liquid as you can before adding to the baking mix.
  3. Mix zucchini, syrup, oil, eggs and coconut butter in a large bowl.
  4. In another bowl sift the flour, salt, cinnamon, baking powder and bicarbonate of soda. Add the coconut flour.
  5. Add flour mixture to the zucchini mixture. Add pecans and mix well using a wooden spoon. Scoop mixture evenly into the prepared loaf tins. Smooth the tops and sprinkle the raw sugar over the batter.
  6. Bake for 45 to 50 minutes until cooked through when tested with a skewer inserted down the middle of the bread. Remove from oven. Cool in tins for about 10 minutes before turning out onto wire racks to cool further.
  7. Eat warm with butter.

 

 

Notes

It keeps well for a week if the weather is really cool (perfect for autumn!) otherwise butter it and freeze it in ziplock bags to carry in your lunchbox for a nutrient-packed treat.

Olive oil can be directly substituted with a nut oil or rice bran oil.

Plain flour can be substituted with gluten-free flour or wholemeal flour.

Adding dried cranberries or raisins can increase sweetness and flavour.