Spiced Zucchini BreadMake on Drop
I used to love zuchinni bread as a kid. This is not that amazing stuff, but is still pretty yum. Well, very yum actually. Starring my fave oils Cobram EVOO as well as Doterra essential oils for the spiced up hit you get, you will love it too!
If you are fresh out of doterra oils, then head on over to my site and sort yourself out, or alternatively you can use dried spices. Just don’t go crazy.
Then when you are thinking about what to serve this with, go large. Think maple syrup, honey, honey butter, other flavoured butters, whipped cream cheese or mascarpone, toasted, untoasted. Don’t hold the coffee or crio!!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 170 Grams pecan, or walnut pieces
- 1 medium zuchinni (300-350g) cut into chunks
- 3 eggs
- 200 Grams Coconut Sugar
- 150 Grams Cobram Estate Extra Virgin Olive Oil BUY
- 2 Teaspoons Vanilla Bean Paste BUY
- 3 drops each doTERRA Oils cinnamon bark, ginger, clove oils BUY
- 5 drops each doTERRA Oils wild orange, cardamom, black pepper oils BUY
- 1 Teaspoon Pink Salt Flakes BUY
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon bicarb soda
- 415 Grams bakers flour
Butter your chosen tins well and set aside.
Place the nuts onto a lined tray and into a cold oven set to 200°C for exactly 10 minutes. Cool slightly. Reduce oven temperature to 170°C.
Meanwhile place the zuchinni into the Thermomix bowl and chop 3 sec/speed 4. Remove from bowl and set aside.
Without cleaning, place eggs into Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3/MC OFF.
Remove Butterfly. Add all remaining ingredients except flour and toasted nuts.
Blend 7 sec/speed 5.
Add flour and nuts and mix 30 sec/Interval. Finish any combining needed using a spatula.
Divide between prepared tins and bake 25-45 minutes (depending on tins used) until tester comes out clean. Cool for around 5 minutes before removing loaves from tins to cool.
Serve warm with lashings of butter. Or whip some cream cheese into submmission with a drop or two of wild orange oil, vanilla and a smidgen of sugar and serve. Toast this bread in thick slices and serve with mascarpone and maple syrup or honey...oh the list is endless. It will also freeze well.