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Gina @ The Passionate Pantry

Zucchini Breakfast Bread



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.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 1 loaf
Ingredients Method

Ingredients
  

  • 320 g zucchini cut into chunks

  • 70 g golden caster sugar or plain caster sugar
  • 70 g light muscovado sugar or brown sugar
  • 2 x 60g eggs
  • 140 g light olive oil

  • ½ tsp baking powder
  • ½ tsp bi carb soda
  • 1 tsp sea salt flakes or ½ tsp fine sea salt

  • 90 g white spelt flour or plain white flour
  • 90 g wholemeal spelt flour or plain wholemeal flour
  • 60 g golden raisins or natural sultanas
  • 30 g oats plus more for topping of loaf

Method
 

  1. Preheat oven to 160 degrees fan forced, and place rack into middle of oven
  2. Grease and line a 22cm x 11cm (base measurement) loaf tin with baking paper
  3. Place zucchini into TM bowl and chop 2 seconds / speed 5
  4. Remove zucchini, place into a tea-towel and squeeze out as much liquid as possible, put aside zucchini filled tea-towel until needed
  5. Place sugars, eggs and olive oil into TM bowl and mix 10 seconds / speed 4
  6. Scrape around bowl and repeat 10 seconds / speed 4
  7. Return zucchini to TM bowl and blend 5 seconds / reverse / speed 2, then scrape around bowl to fully incorporate
  8. Add baking powder, bi carb soda and salt and mix 5 seconds / reverse / speed 2, then scrape around bowl
  9. Add flours, golden raisins and oats and mix 10 seconds / reverse / speed 3
  10. Scrape around bowl and repeat 5 seconds / reverse / speed 3
  11. Pour batter into tin, smooth over top with the back of a spoon, and sprinkle over a generous amount of oats
  12. Bake for 1 hour, or until fully baked when tested with a skewer (it takes 1 hour and 10 minutes in my oven)
  13. Allow to rest for 15 minutes in the tin, then remove to a cooling rack to cool completely before cutting
  14. Keeps well for a few days at room temperature