Mini zucchini and lime loaves
MAKES 8 PREP AND COOK TIME 50 MINUTES
¾ cup (120g) wholemeal self-raising flour ½ cup (75g) plain flour 1 teaspoon ground ginger ½ teaspoon baking soda ½ teaspoon salt ¼ cup (35g) pistachios, chopped ¾ cup (120g) coarsely grated zucchini ½ cup (120g) coarsely grated red apple ¾ cup (165g) firmly packed light brown sugar 3 eggs ⅔ cup (160ml) coconut oil, melted 1 teaspoon vanilla extract 1 medium lime (90g) ½ cup (140g) Greek-style yoghurt
½ large (75g) zucchini ¼ cup (90g) honey 2 teaspoons finely grated lime rind 1 tablespoon lime juice 1 Preheat oven to 150°C (130°C fan-forced). Grease an 8-hole (⅔-cup/160ml) mini loaf pan; line base and long sides with baking paper, extending the paper 3cm over edge. 2 ZUCCHINI CHIPS Line an oven tray with baking paper. Using a mandoline, thinly slice zucchini; pat dry with paper towel. Stir honey in a small saucepan over low heat until it comes to a simmer. Add zucchini; simmer, uncovered, for 3 minutes or until soft but still holding its shape. Drain zucchini over a jug; reserve syrup and cool slightly. Stir rind and juice into reserved syrup. Arrange zucchini, in a single layer, on tray. Scrunch up slightly to make frilled edges. Bake for 15 minutes or until dry, removing outside slices when done to prevent over-browning. Cool. 3 Increase oven to 180°C (160°C fanforced). Sift flours, ginger, soda and salt into a large bowl. Return husks to bowl; stir in pistachios. 4 Combine zucchini, apple, sugar, eggs, coconut oil and vanilla in a large jug. Pour into flour mixture; stir until just combined. Spoon mixture into pan holes. 5 Bake loaves for 20 minutes or until a skewer inserted into the centre comes out clean. Leave in pan for 5 minutes, before transferring to a wire rack. Brush with the reserved honey syrup from the zucchini chips; cool. 6 Top cooled cakes with Zucchini Chips. Remove rind from lime with a zester; sprinkle over cakes. Serve with yoghurt. Undecorated loaves suitable to freeze. Not suitable to microwave.