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Zucchini Loaf Topped With Bananas and Blueberries

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This Zucchini Loaf With Banana and Blueberry Topping is a fruity, flavourful alternative t ... MORE
INGREDIENTS
METHOD

  • 1 cup buckwheat flour
  • 1 cup brown rice flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp powdered ginger
  • 1/4 tsp salt
  • 1/2 cup currants or raisins
  • 1/3 cup olive oil
  • 3 tbsp fresh orange juice
  • 2 tbsp honey or maple syrup
  • 1 egg
  • 2 cups zucchini, finely grated
  • 1hour MINS
  • Bake
  • snack

Nutrition

  • kcal 0
  • protein 0
  • carbs 0
  • fat 0
  • sat 0
  • fibre 0
  • sugar 0
  • salt 0
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Zucchini Loaf Topped With Bananas and Blueberries

INGREDIENTS

  • 1 cup buckwheat flour
  • 1 cup brown rice flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp powdered ginger
  • 1/4 tsp salt
  • 1/2 cup currants or raisins
  • 1/3 cup olive oil
  • 3 tbsp fresh orange juice
  • 2 tbsp honey or maple syrup
  • 1 egg
  • 2 cups zucchini, finely grated

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By

This Zucchini Loaf With Banana and Blueberry Topping is a fruity, flavourful alternative to the usual wheat flour bread. It's also studded with currants (or raisins, if you prefer ... MORE

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METHOD

1.

Preheat oven to 180°C.

2.

In a medium mixing bowl, combine the flour, baking powder, spices, salt, and currants. In another bowl, mix the coconut oil, orange juice, honey, egg, and zucchini. Add the wet ingredients to the dry and mix until well combined.

3.

Bake in a lined loaf tin for 35-40 minutes.

4.

Turn the loaf out onto a wire rack and allow to cool.

5.

Serve with chopped fresh banana and blueberries on top.

  • 1hour MINS
  • Bake
  • snack
  • kcal 0
  • protein 0
  • carbs 0
  • fat 0
  • sats 0
  • fibre 0
  • sugar 0
  • salt 0

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