ZUCCHINI AND PECAN LOAF
Preparation time 15 mins Cooking time 45 mins Serves 12
Olive oil spray, for greasing 31/2 cups grated zucchini 2 cups brown sugar 200ml extra virgin olive oil 2 free-range eggs
1/2 cup Greek yoghurt
1/4 cup golden syrup
2 tsp vanilla extract
31/4 cups self-raising flour
2 tsp ground cinnamon
1/4 tsp ground cloves
11/2 cups pecans, toasted
2 Tbsp toasted sesame seeds Whipped vanilla mascarpone,
STEP 1 Preheat oven to 150°C fan-forced (170°C conventional). Grease and line 2 small loaf tins. Combine zucchini, sugar, oil, eggs, yoghurt, syrup and vanilla in a large bowl. Whisk until smooth. STEP 2 Sift in combined flour and spices, then beat until smooth. Fold in pecans and sesame seeds. Spoon into tins. STEP 3 Bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Serve loaf warm, sliced and with vanilla mascarpone on the side.
Great for lunch boxes – just freeze slices in snap lock bags A delicious snack for kids that can be ready for the oven in less than 15 minutes. Wow!