The Passionate Pantry

"If you have a dream, you have a responsibility to yourself to make it come true; because if you don't, you're just a dreamer" Marco Pierre White

Menu
  • Home
  • About Gina
  • Recipes
    • Baking
      • Biscuits / Crackers
      • Breads
      • Cakes
      • Cupcakes
      • Muffins
      • Icings
      • Pastry
      • Scones
      • Slices
    • Main Ingredients
      • Chocolate
      • Dairy
      • Eggs
      • Grains
      • Legumes
      • Meats
      • Nuts / Seeds
      • Pasta
      • Poultry
      • Seafood
      • Vegetables
    • Meals and Courses
      • Breakfast
      • Dessert
      • Dinner
      • Drinks
      • Lunch
      • Nibbles
      • Salads
      • Sauces / Condiments
      • Soups
      • Spreads / Dips
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Nut Free
      • Paleo
      • Raw
      • Vegan
      • Vegetarian
    • Recipes from A – Z
    • Close
  • Thermomix
  • Art Classes
  • Suppliers
  • Contact Gina
You are here: Home / Recipes / Zucchini Breakfast Bread (dairy free, nut free)

Zucchini Breakfast Bread (dairy free, nut free)

04/08/2018 by Gina Leave a Comment

As I get older, I think I am getting more sentimental!

This morning I had the pleasure of attending a local meeting run by Moira from Northern Suburbs Organic Group (see here) on learning about bush foods … I decided to take along the Zucchini Breakfast Bread to share with others whilst enjoying a cuppa because it is such a cold day here.  After the meeting I was so surprised to have Moira ask for the recipe which she is going to pass onto others because it was so well received.

This is why I love doing what I do (sharing recipes) … I come from a large family that is spread right across Australia.  I am the only one in Perth so by sharing recipes I feel a connection to anyone that is keen or interested in them, and it allows me to feel part of a “local” family if I can call it that.  This is what sharing is all about, and I just love the community we are all part of here in Perth (such an awesome city to live in!).

So … onto the recipe.

I am always checking into foodie websites that I respect and Food 52 is definitely one of those.  They have a “community” philosophy of sharing recipes which I love, so they have many people who contribute their favourites to the website.  Last week I saw this recipe by Emma Laperruque, and it appealed to me because it is more “bread like” with minimal sugar making it a better breakfast option to many sweet banana bread recipes that are more  “cake like”.  A slice of this is great for a quick breakfast (with a cuppa!) if time is short, makes a great morning or afternoon tea snack, and would be terrific for school lunch boxes as it is nut free.

For the original version see here … it can easily be made using just one mixing bowl, but I have chosen to use my Thermomix as it is quicker for me to grate the zucchini in it, and I then continued to mix in the other ingredients in the Thermomix so that I still only had one bowl to wash up at the end of it.

I have replaced the sugars with unrefined Golden Caster Sugar and Light Muscovado Sugar, but you can use plain caster sugar and brown sugar if you prefer.  I also replaced the flour with a mix of white and wholemeal spelt flours, and I omitted the walnuts due to nut allergy in my family.

In terms of fruit I choose to use Persian Green Raisins which I get from The Spice Library in Midland (see here) … I love their products … it is a local family that make a lot of their own products, and these are organic green raisins which have been naturally sun-dried.  I wanted to use these as I love their green hue, and as they are smaller than normal raisins I knew they would allow me to cut better slices of the bread without the fruit dragging its way through it.  As an alternative I would suggest using natural sultanas as they are smaller than normal raisins.

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 toasted a piece of it yet in the sandwich press, I suspect that would be fabulous too.

Tin prepared ready for batter
Zucchini in ™ bowl …
… and chopped for 2 seconds

Zucchini placed into a tea towel …
… and squeezed to remove excess moisture
Sugars, eggs and olive oil in ™ bowl ..

.. .and blended for a total of 20 seconds
Zucchini returned to bowl …
… and blended on reverse for 5 seconds

Baking powder, bi carb soda and salt added …
… and blended on reverse for 5 seconds
Green raisins, flours and oats added …

… and mixed on reverse for a total of 15 seconds
Batter placed into tin and covered with oats before baking for 1 hour and 10 minutes (in my oven)
Allow loaf to cool in tin for 15 minutes …

… before removing and placing onto a cooling rack to cool completely …
… before cutting and serving
Persian green raisins on the left, natural sultanas in the middle, and normal raisins on the right … note the difference in sizes

 

Zucchini Breakfast Bread
 
Save Print
Prep time
10 mins
Cook time
1 hour 10 mins
Total time
1 hour 20 mins
 


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.
Author: Gina @ The Passionate Pantry
Serves: 1 loaf
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
  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
3.5.3208

 

Share this:

  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)

Related

Filed Under: Baking, Breads, Breakfast, Cakes, Dairy Free, Main Ingredients, Meals and Courses, Nut Free, Recipes, Special Diets, Vegetables

« Lemon Baked Tart
Crunchy Seeded Snaps »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to our Newsletter

Search this site

Browse Our Recipes

Latest Recipes

Brown Sugar Meringue Bites

Lemon Sugar Syrup

Sourdough: Discard Crackers

Connect on Pinterest

The Passionate Pantry

Pinterest

Connect on Facebook

Cover for The Passionate Pantry
2,772
The Passionate Pantry

The Passionate Pantry

As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hi

The Passionate Pantry

2 months ago

The Passionate Pantry

About Gina - The Passionate Pantry

www.thepassionatepantry.com.au

UPDATE JUNE 2022 Beautiful foodie friends ... I must come clean! After “missing in action” for some months, the guilt of not posting recipes has finally got to me. I always knew there would come a...
View on Facebook
· Share

Share on Facebook Share on Twitter Share on Linked In Share by Email

Connect on Instagram

thepassionatepantry

Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#glutenfreebaking
#dairyfreebaking
#chocolateoliveoilcake
Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#feedingthefamily
#marrakeshcarrots
#freshsaladsforhotdays
Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#honeycake 
#savingmoney
@savingscrapes
Chocolate Buttermilk Cupcakes with White Chocolate Chocolate Buttermilk Cupcakes with White Chocolate Icing … requested for our number 2 son’s birthday today … these are so easy to make, and keep well for a few days at room temperature … but if it is really warm in your home (so that the icing may melt) then I would keep them in the fridge but remove them at least 30 minutes before serving.

To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#bakedtreats
#feedingthefamily
#familybirthdays
#quickandeasybaking
Load More Follow on Instagram

Copyright The Passionate Pantry © 2022

 

Loading Comments...