The past few weeks have been testing with 3 out of 4 of our family down with the flu and for me, (the lucky one to not get sick!) an extremely busy few weeks of work. So as this weekend is free (and everyone is healthy) – time to catch up on the baking! I always at a ‘healthy treat’ to the kids daycare and school lunchboxes. The shop bought muesli bars, cakes and muffins are full of sugar, usually lack nutrition and fibre (unless you are willing to pay the expensive prices for ‘healthy’) and have so many numbers on the ingredients list to confuse us. I hate being the person looking at all of the labels in the supermarket to see what is in them, however with 2 people in our household who need to follow variations of the FODMAP diet and the hidden ingredients in packaged products, it is a necessity. But who has time to look at every.. single… items ingredient list? Not me anyway. The inspiration from this loaf was from a Zucchini Ricotta cake, however, I changed a few ingredients to make the loaf school lunchbox and FODMAP friendly – and the kids loved this loaf! (A bonus that it smuggles an extra serve of veg into their diets 😉).

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ZUCCHINI YOGHURT LOAF

Servings 8 | Prep Time 15 mins | Total Time 1.25 hours

Ingredients

• 4 Eggs
• 90g Rapadura Sugar or Brown Sugar
• 300g Small Zucchini (approximately 3)
• 150g Buckwheat Flour
• 120g Almond Meal (or Ground Sunflower Seeds for a nut free version)
• 250g Natural or Lactose Free Yoghurt
• 60ml Olive Oil
• 26g (2 Tablespoons) White Chia Seeds
• 5g (1 teaspoon) Baking Powder
• 1 Tablespoon Finely Grated Orange Rind
• 1 Tablespoons Vanilla Extract

Method

1. Preheat oven to 160°C. Lightly grease and line with non-stick baking paper a 26cm x 8cm loaf tin.
2. Place the eggs and sugar in the bowl of an electric mixer and whisk for 8 minutes or until light, fluffy and tripled in size.
3. Grate the zucchini and using your hands, gently squeeze out the juice.
4. Place the zucchini, buckwheat flour, almond meal, yoghurt, oil, orange rind, chia, vanilla, and baking powder in a large bowl and stir to combine. Gently fold in the egg mixture in 2 batches.
5. Pour the mixture into the loaf tin and cook for 60 – 65 minutes or until cooked when tested with a skewer. Set aside to cool in the tin.
6. Once cool, slice and serve (optional: drizzle with maple syrup to serve!)

THERMOMIX METHOD

1. Preheat oven to 160°C. Lightly grease and line with non-stick baking paper a 26cm x 8cm loaf tin.
2. Add the Buckwheat grouts and Sunflower seeds to the Thermomix bowl and grind 30 secs / speed 9 then set aside.
3. Add the zucchini to the Thermomix bowl and grate 3 secs / speed 5. Gently squeeze out the juice then set aside.
4. Insert the butterfly into the Thermomix bowl. Add the eggs and sugar to the bowl beat for 5 mins / 37C / speed 4.
5. Add the zucchini, buckwheat flour, almond meal, yoghurt, oil, orange rind, chia, vanilla and baking powder to the Thermomix bowl and mix 10 sec / speed 3 or until just combined.
6. Pour the mixture into the loaf tin and cook for 60 – 65 minutes or until cooked when tested with a skewer. Set aside to cool in the tin.
7. Once cool, slice and serve (optional: drizzle with maple syrup to serve!)

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