Broccoli zucchini bread
So I’m back on my #hiddenveggie mission and making some simple swaps to sneak more of them into our meals. There are 2 different veg in the bread and then another 3 for the toppers – so that’s a pretty awesome result for plant based diversity in one sandwich I think! Swapping my regular sourdough bread for this beauty some days means I can top up nutrients without even thinking about it AND it’s a delicious way to do it.
In the bread (dropped the hint already with the pic I know!) there is zucchini and @woolworths_au Macro Broccoli Powder which is high in calcium and fibre, plus a number of other products from their range including Sunflower Kernels, Hemp Seeds and Linseed, Almond Meal, plus eggs and coconut oil. It is as simple as throwing them all into a mixing bowl then getting the loaf in the oven – nothing fancy, just great nourishing swaps for the norm! Couldn’t decide which topping was my favourite the day I made it either so I went with all three haha. I’ve included the recipe for you below.
BROCCOLI ZUCCHINI BREAD
Makes 1 loaf
Gluten free : Dairy Free : Vegetarian
4 free range eggs
4 tablespoons melted coconut oil
2 cups (250g) grated zucchini
2 tablespoons Woolworths Macro Broccoli Powder
1/4 cup (48g) Woolworths Macro Hemp Seeds
1 cup (150g) Woolworths Macro Sunflower Kernels
1/2 cup (82g) Woolworths Macro Linseed
1 1/2 cups (124g) Woolworths Macro Almond Meal
Heat oven to 170C and line a loaf tin with greaseproof paper. In a large mixing bowl, whisk eggs and coconut oil, then add grated zucchini, broccoli powder, hemp seeds, sunflower seeds golden linseed and almond meal and mix. Pour into lined loaf tin and place in oven to bake for 60 minutes. Cool completely in the tin, slice and enjoy with your favourite savoury toppings.