Spiced Zucchini Bread
Serves
12
Total Time
1hrs 5mins
Calories
436
A fantastic bread to have in the freezer for when unexpected guests/kids/family arrive & you need something warm & delish! Don’t hold back on butter.
- Zucchini300 gcut into chunks
- Pecan pieces170 g
- Egg3
- Bread flour415 g
- Coconut sugar200 g
- Extra virgin olive oil150 g
- Vanilla bean paste2 teaspoons
- Cinnamon bark essential oilas needed
- Ginger essential oilas needed
- Clove essential oilas needed
- Cardamom essential oilas needed
- Black pepper essential oilas needed
- Wild orange essential oilas needed
- Pink himalayan salt flakes1 teaspoon
- Baking powder½ teaspoon
- Baking soda½ teaspoon
Ingredients
- 1. Butter your chosen tins well and set aside
- 2. Add pecan pieces to a clean baking sheet
- 3. Place into a cold oven set to 200°C for exactly 10 minutes
- 4. Let cool slightly
- 5. Reduce oven temperature to 170°C
- 6. Add zucchini to the TM5 bowl
- 7. Chop with MC on - 3 sec, speed 4
- 8. Remove from bowl and set aside
- 9. Without cleaning, place eggs into Thermomix bowl
- 10. Whisk - 4 min, 37°C, speed 3
- 11. Remove butterfly whisk. Add essential oils (3 drops each cinnamon bark, ginger, clove oils, 5 drops each wild orange, cardamom, black pepper oils) and all remaining ingredients except flour and toasted nuts
- 12. Blend with MC on - 7 sec, speed 5
- 13. Add flour and nuts
- 14. Mix - 30 sec, dough
- 15. Finish any combining needed using a spatula and divide between prepared tins
- 16. Bake (170°C) for 25-45 minutes (depending on tins used) until tester comes out clean
- 17. Cool for around 5 minutes before removing loaves from tins to cool
- 18. Serve warm with lashings of butter
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
