Zucchini Loaf

I opened the fridge this morning and realised that I had a lot of zucchini’s! I remember when I was younger my Mum used to make a spiced delicious zucchini loaf, so it seemed like the perfect solution so they didn’t go to waste. And because I love dates they have made an appearance in this tasty little recipe for a hint of natural sweetness. 

Serves 10
Now this is a family favourite! Packed with goodness and moisture from the zucchini, perfectly balanced with a hint of spice. Great as a healthy snack to keep on hand in the fridge for those times you get a little peckish.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
  1. 200g zucchini, grated
  2. 2 eggs
  3. 40g coconut oil
  4. 1 tsp cinnamon
  5. 1/2 tsp himalayan salt
  6. 1 tsp vanilla
  7. 40g honey
  8. 150g spelt flour
  9. 120g dates, chopped
  10. 30g walnuts
  1. Preheat oven to 170 degrees celcius and line a loaf tin with baking paper.
  2. In a medium bowl mix the zucchini, eggs and coconut oil.
  3. Stir through the cinnamon, salt, vanilla and honey.
  4. Add the spelt flour and mix until well combined, followed by the dates and nuts.
  5. Pour into lined tin and bake for 40mins or until a skewer inserted comes out clean.
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