Ugne's Zucchini, Tahini and Poppy Seed Quick Bread

This bread is very quick and easy to make. It if full of flavour and obviously consist one of your 5 a day hehe. I used my beloved Meridian Foods 'Light tahini' to make it, together with some other tasty and fragrant bits and bobs. To be honest, I couldn't wait for it to cool down and had a piece of still warm bread with generous smothering of crunchy cashew butter with my tea So here, without any further waiting, see the recipe below and not hesitate to make it :) 

ugne bread

INGREDIENTS

260g zucchini, peeled

3 large eggs

150g Meridian light tahini

35g Maple or agave syrup, again, I used Meridian

25g coconut sugar

115g self raising gluten free flour

80g milled flaxseed

2tbsp coconut flour

1tsp baking powder

33g poppy seeds + extra for topping

Zest of 1 lemon and juice of half

Pinch of salt

 

METHOD

Preheat the oven to 180'C and line medium sized bread tin with parchment paper.

In the food processor bowl place diced zucchini, eggs, tahini together with syrup and sugar. Blend everything until no lumps left. ( If you don't have the food processor, grate zucchini on a fine grater in the desperate medium sized bowl whisk together the remaining above mentioned ingredients until combined and add zucchini.  Mix all again to incorporate evenly.)

I the separate medium sized bowl combine all flours and baking powder with salt and poppy seeds ( remember to leave couple table spoons for topping) grate the zest of a lemon and squeeze juice of the half. Add all your wet zucchini ingredients and mix well with a spatula until combined.

Transfer the batter to the prepared tin and bake around 40-45 minutes until nicely browned and baked inside ( that you can check by inserting the skewer in the middle and if no crumbs stuck to it- bread it's done)

When baked, leave in the tin for 10 minutes then transfer to cool completely on a wire rack... Personally I didn't last and sliced and gobbled up with cashew butter in front of a telly

 

Enjoy!