ZUC­CHINI AND PE­CAN LOAF

Better Homes and Gardens (Australia) - - Food In A Flash -

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

and chopped

2 Tbsp toasted se­same seeds Whipped vanilla mas­car­pone,

to serve

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!

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