Lemon and Zucchini Loaf

CategoryBaking, Dairy, Dairy Free, Desserts, Fruit, Gluten Fee, Olive Oil, Snacks, Vegetables, Wholegrains

Yields6 Servings

Prep Time10 minsCook Time11 minsTotal Time21 mins

This is another high fibre sweet snack that satisfies those sweet urges and still allows you to tick the box for fibre, nuts, healthy fats, fruit and veg. Regular cakes often lack fibre, have too much sugar and use saturated fats such as butter. Not this one!

2 ¼ cups wholemeal self raising flour

½ cup LSA linseed, sunflower and almond mix

1 tbsp psyllium husk (only add in if using gluten free flour)

1 tsp salt

1 tsp baking Soda

1 tsp baking powder

1 cup caster Sugar

2 lemons, large- zest and juice

3 eggs, large

1 cup light olive oil

1 ½ tsp vanilla extract

2 cups zucchini, grated (you could also include some grated apple to make up the 2 cups)

Preheat your oven to 170°c and line two loaf tins 10 x 18cm.

In a large bowl, whisk together the flour, salt, baking powder, and baking soda, sugar, and LSA.

In another bowl, combined eggs, olive oil, vanilla, lemon juice and zest. Combine well and then add this to the dry ingredients and stir until just combined, the batter will be thick.

Gently fold through the zucchini and pour the batter into the prepared loaf pans.

Bake for 30-35 minutes, or until a skewer inserted in to the centre of the cake comes out clean.

DF and LF, GF - substitute regular flour for gluten free flour and add 1 tablespoon of psyllium husk.

Take the Mediterranean Diet Score Quiz to get some Cool Insights into your Daily Diet!

Lemon and Zucchini Loaf

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