Spiced Zucchini Bread
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 5mins
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- Serves
- 12
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- Calories
- 436
A fantastic bread to have in the freezer for when unexpected guests/kids/family arrive & you need something warm & delish! Don’t hold back on butter.
Inspired by: https://tenina.com/recipes/spiced-zuchini-breadrecipe updated Jan 12, 2022
Ingredients
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- Zucchini
- 300 g
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- Pecan pieces
- 170 g
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- Egg
- 3
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- Bread flour
- 415 g
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- Coconut sugar
- 200 g
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- Extra virgin olive oil
- 150 g
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- Vanilla bean paste
- 2 teaspoons
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- Cinnamon bark essential oil
- as needed
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- Ginger essential oil
- as needed
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- Clove essential oil
- as needed
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- Cardamom essential oil
- as needed
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- Black pepper essential oil
- as needed
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- Wild orange essential oil
- as needed
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- Pink himalayan salt flakes
- 1 teaspoon
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- Baking powder
- ½ teaspoon
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- Baking soda
- ½ teaspoon
Tools
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Oven
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TM5
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Cake pans
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Baking sheet - 18 x 13"
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Tm5 bowl
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Medium bowl
Step preview
- Butter your chosen tins well and set aside
- Add pecan pieces to a clean baking sheet
- Place into a cold oven set to 200°C for exactly 10 minutes
- Let cool slightly
- Reduce oven temperature to 170°C
- Add zucchini to the TM5 bowl
- Chop with MC on - 3 sec, speed 4
- Remove from bowl and set aside
- Without cleaning, place eggs into Thermomix bowl
- Whisk - 4 min, 37°C, speed 3
- Remove butterfly whisk. Add essential oils (3 drops each cinnamon bark, ginger, clove oils, 5 drops each wild orange, cardamom, black pepper oils) and all remaining ingredients except flour and toasted nuts
- Blend with MC on - 7 sec, speed 5
- Add flour and nuts
- Mix - 30 sec, dough
- Finish any combining needed using a spatula and divide between prepared tins
- Bake (170°C) for 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