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.

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