Zucchini Mini Loaf

Last month, we went on a roadtrip to visit friends and family and needed to have nutritious, easily portable foods for all of us. I packed lots of fruit and made some amazing Zucchini mini loaves to take with us. They are a complete meal and are so easy to make.

That’s the beauty of Baby Led Weaning… whole foods, that the entire family can enjoy!

Ingredients

1 Cup Wholemeal SR Flour

5 Eggs  (Beaten)

1 Large Zucchini (grated)

1 Large Onion (Diced)

4 Rashers of Bacon (Diced)

1 cup grated Vegan Cheddar Cheese (can use your fave dairy cheddar also)

1/4 cup Coconut Oil

1/4 cup Coconut Yoghurt

 

 

Method

Preheat oven to 180º C.

Grease a mini loaf pan with butter or oil

Beat Eggs, then add Coconut Oil, whisk to combine and set aside.

Combine Zucchini, Onion, Bacon and Cheese in a bowl. Add Flour and stir until everything is well coated.

Pour Egg and Oil mix into the floured vegetables and fold until just combined. Add the Coconut Yogurt and finish folding until completely combined.

Divide into your mini loaf tins (can also use a brownie pan) and bake for 25 – 30 mins until skewer comes out clean.

It’s as easy as that!

 

Happy Baking

 

xx