This loaf keeps really well for a few days at room temperature in a sealed container ... it is delicious served with a dollop of thick Greek yoghurt on the side, or some labne if you have it. Whilst I haven't roasted a piece of it yet in the sandwich press, I suspect that would be fabulous too.
Ingredients
320g zucchini, cut into chunks
70g golden caster sugar, or plain caster sugar
70g light muscovado sugar, or brown sugar
2 x 60g eggs
140g light olive oil
½ tsp baking powder
½ tsp bi carb soda
1 tsp sea salt flakes, or ½ tsp fine sea salt
90g white spelt flour, or plain white flour
90g wholemeal spelt flour, or plain wholemeal flour
60g golden raisins, or natural sultanas
30g oats, plus more for topping of loaf
Instructions
Preheat oven to 160 degrees fan forced, and place rack into middle of oven
Grease and line a 22cm x 11cm (base measurement) loaf tin with baking paper
Place zucchini into TM bowl and chop 2 seconds / speed 5
Remove zucchini, place into a tea-towel and squeeze out as much liquid as possible, put aside zucchini filled tea-towel until needed
Place sugars, eggs and olive oil into TM bowl and mix 10 seconds / speed 4
Scrape around bowl and repeat 10 seconds / speed 4
Return zucchini to TM bowl and blend 5 seconds / reverse / speed 2, then scrape around bowl to fully incorporate
Add baking powder, bi carb soda and salt and mix 5 seconds / reverse / speed 2, then scrape around bowl
Add flours, golden raisins and oats and mix 10 seconds / reverse / speed 3
Scrape around bowl and repeat 5 seconds / reverse / speed 3
Pour batter into tin, smooth over top with the back of a spoon, and sprinkle over a generous amount of oats
Bake for 1 hour, or until fully baked when tested with a skewer (it takes 1 hour and 10 minutes in my oven)
Allow to rest for 15 minutes in the tin, then remove to a cooling rack to cool completely before cutting
Keeps well for a few days at room temperature
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/zucchini-breakfast-bread-dairy-free-nut-free/