Pumpkin and zucchini loaf
Maggie Beer’s loaf cake is perfect to slice and freeze, pulling out a piece at a time to toast with tea, anytime you want a delicious afternoon snack.
Ingredients:
- 2 cups grated pumpkin
- 1 cup grated zucchini
- ¼ cup tahini
- 5 eggs
- 3 tablespoons extra virgin olive oil
- 2 cups almond meal
- 1 cup oat meal
- 2 teaspoons baking powder
- ¼ teaspoon Himalayan sea salt
- ¼ teaspoon nutmeg
- ¼ cup pumpkin seeds, to top bread
Method:
- Preheat to oven to 165°C. Grease and line a loaf tin with parchment paper.
- In a large bowl place the pumpkin, zucchini, tahini eggs and oil- mix well. In a second bowl mix together the meals, baking powder, salt and nutmeg.
- Combine the wet and dry ingredients, mix well and spread evenly into the loaf tin. Sprinkle with pumpkin seeds and place into the preheated oven.
- Cook for 45 minutes or until the skewer comes out clean. Remove from the oven, allow to cool for 20 minutes before removing from the tin.
- Serve warm or leave to cool completely.
- Slice 1.5cm thick and freeze portions of two slices in snap lock bags.
Doesn’t this sound like an incredible recipe? Have you tried a similar one, and would you suggest any alterations to make it your own? Let us know in the comments below.
Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their website here.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.
Related links:
Zucchini and sweet potato vegetable slice
Zucchini and corn fritters with smoked salmon
Zucchini, tomato and macadamia salad with parmesan crisps