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1 Pumpkin, Zucchini & Almond Loaf (gluten, dairy & sugar free)

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Pumpkin, Zucchini & Almond Loaf (gluten, dairy & sugar free)

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Ingredients

10 slice(s)

  • 230 grams pumpkin, peeled & 2cm diced
  • 135 grams zucchini, 2cm diced
  • 4 eggs
  • 40 grams macadamia oil
  • 300 grams almond meal
  • 2 teaspoons baking powder, (gluten free)
  • pinch salt
  • pinch ground nutmeg
  • 2 tablespoons Pepita Seeds (pumpkin)
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Recipe's preparation

  1. Preheat oven to 160C.  Line a loaf tin with baking paper.


     


    Place the pumpkin in the bowl and chop 5 seconds / speed 5.


     


    Add zucchini to the bowl and chop 4 seconds / speed 5.  Scrape down side of the bowl.


     


    Add eggs and macadamia oil and combine counter-clockwise operation / 5 seconds / speed 3.


     


    Add almond meal, baking powder, salt and nutmeg and stir counter-clockwise operation / 15 seconds / speed 5, or until combined.


     


    Spoon the mixture into the loaf tin and sprinkle with pumpkin seeds.  Place loaf into oven.


     


    After 1 hour, insert a skewer into the middle of the loaf to see if it is still gooey.  If it doesn't come out clean, continue cooking for another 15-25 minutes.

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Tip

This is a versatile loaf and can be eaten sweet (e.g. with honey & tahini) or savoury (e.g. with avocado and tomato).  Either way, it keeps for a few days.

This recipe has been adapted from the 20/20 Diet Cookbook by Lola Berry.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I made this yesterday. Delicious hot out of the...

    Submitted by tammmz on 19. January 2023 - 20:03.

    I made this yesterday. Delicious hot out of the oven and again the next day.

    I didn't have pumpkin so used carrots.
    Left out the nutmeg.
    Used light olive oil instead of macadamia
    And finally added a generous sprinkle of parmesan on top before the pumpkin seeds

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  • So delicious. Very nice with relish or hot and...

    Submitted by GinStar on 20. September 2020 - 00:38.

    So delicious. Very nice with relish or hot and buttered. I add extra cinnamon and an extra teaspoon of salt. Will make again and again.

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  • Super easy and yum, makes for a nice change!!

    Submitted by RachRead on 1. August 2017 - 14:42.

    Super easy and yum, makes for a nice change!!

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  • A delicious recipe 

    Submitted by rhoski on 28. February 2016 - 19:28.

    A delicious recipe  tmrc_emoticons.)

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  • We enjoyed this bread.  We

    Submitted by Melanie26 on 22. June 2015 - 12:06.

    We enjoyed this bread.  We found it perfectly moist & it froze well.  Used Jap Pumpkin.  Will be a regular in our lunch boxes.  Thank You

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  • I love this recipe,  thank

    Submitted by JosieCrawford on 3. June 2015 - 20:35.

    I love this recipe,  thank you.

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  • This bread was awesome.  I

    Submitted by Jacq@internode.on.net on 30. March 2015 - 16:14.

    This bread was awesome.  I cooked it an extra 10 mins, but I think it would have been OK, with just the hour cooking.  It was nice and moist, and didn't fall apart too much, like some gluten free breads do. 

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  • When I stuck in the skewer,

    Submitted by Rinny_D on 29. March 2015 - 16:24.

    When I stuck in the skewer, it didn't stick, so I took it out. It probably needed a bit longer to 'dry up' a bit as the middle stuck to the bottom of the tin (ooops)I added some dry thyme, for some more taste which was a nice touch.

    Hopefully it works a bit better next time tmrc_emoticons.) tmrc_emoticons.) 

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  • Jinx wrote: Found this needed

    Submitted by Rinny_D on 29. March 2015 - 16:20.

    Jinx

    Found this needed a little more something as it was a little tasteless for my liking.  Will add more salt and maybe a chilli for a bit of a kick.

     

    I added some dry thyme tmrc_emoticons.) 

     

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  • Found this needed a little

    Submitted by Jinx on 17. March 2015 - 13:11.

    Found this needed a little more something as it was a little tasteless for my liking.  Will add more salt and maybe a chilli for a bit of a kick.

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  • I'm unable to have zucchini

    Submitted by Maudie63 on 13. March 2015 - 22:21.

    I'm unable to have zucchini at the moment, any suggestions on what i could replace that with?

    Cheers,

    Mauxie63

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  • This was truly delicious! So

    Submitted by mixing_liv on 12. March 2015 - 09:04.

    This was truly delicious! So easy and tasty.

    Just had it toasted with fresh tomato for breakfast.

    Thanks!

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  • Hi can l use a different oil

    Submitted by janiceg on 10. March 2015 - 20:01.

    Hi can l use a different oil if l don't have the macadamia oil?

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  • I made this today and it

    Submitted by ThermoMarn8 on 22. October 2014 - 18:54.

    I made this today and it worked perfectly! I was 50gm short on almonds so I added sunflower seeds, yummo.  I had it fresh out of the oven with avocado and sliced tomato delish! Really easy to make too, thumbs up for me thank you.

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  • I really like this toasted

    Submitted by Thelmas Kitchen on 16. October 2014 - 13:29.

    I really like this toasted with honey or with vegimite! I use this loaf as a sneaky way to get master 2 to eat veggies or if he is refusing dinner - I crumble and serve with yogurt. Easy and tasty!

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  • I tried this out as an option

    Submitted by Jaceyk on 16. July 2014 - 21:25.

    I tried this out as an option to get vegetables into toddlers. We don't eat a lot of paleo type food. Given the other comments I put less batter into loaf tin for a shorter loaf and it cooked beautifully with an extra 15 minutes. I also put some in a mini muffin tray and cooked 20-25 min and they cooked great. 

    I didn't have quite enough almonds to mill so I used 100g of walnuts instead. Overall, we actually didn't like how the loaf tasted. Not sure if it was because of walnuts??? However when I let my 3 year old dip the mini muffin into some maple syrup he gobbled up a few. So all was not lost tmrc_emoticons.)

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  • Quick easy and delish! I

    Submitted by Skibopster on 15. July 2014 - 20:04.

    Quick easy and delish!

    I toasted a slice and had vegemite on it with soup and it was very tasty! I had a slice with honey for afternoon tea and it was equally yum! Also approved by a fussy toddler. I used Jap pumkin and cooked it 30 mins more as it was a bit wet still. This will be a reqular on our menu for sure.

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  • My loaf came out still a bit

    Submitted by Stompy on 21. June 2014 - 15:42.

    My loaf came out still a bit too wet in the middle - even after extra baking (about 15 mins). The texture and flavour not really to my liking, but my hubby said he likes it (and I don't think he is just being polite).  

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  • Thanks so much for replying.

    Submitted by shabs on 22. May 2014 - 16:10.

    Thanks so much for replying. I used butternut so perhaps that was the problem. Or the almond meal, which was homemade.

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  • What a shame Shabs. I've

    Submitted by ClaireT on 22. May 2014 - 15:38.

    What a shame Shabs. I've checked the ingredients against the non TMX recipe and there are no typos. I have also made this multiple times using Jap Pumpkin and irs always come out super moist. I have only made it with shop purchased almond meal but I know others who have made it with almond meal they've made themselves and it's come out ok. 

    Thanks for your feedback and hope the next time is more successful

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  • This didn't work for me. The

    Submitted by shabs on 22. May 2014 - 13:21.

    This didn't work for me. The mixture was way too dry when it was fully mixed. I added some extra eggs and oil but it still didn't bind well. Cooked it anyway, but as suspected it was still dry. Any ideas what could have gone wrong? I've double checked the ingredients and weights and I followed the recipe exactly, and I've checked the scales and they are measuring accurately.

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  • Yum, yum, YUM. Oh my

    Submitted by van der Ploeg on 11. April 2014 - 11:58.

    Yum, yum, YUM. Oh my goodness, I love this loaf. I can't fault it in anyway, I especially love the texture and the crunch of the pumpkin seeds. I'm going to make this all the time!  tmrc_emoticons.)

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  • Quick, easy and tasty, thank

    Submitted by sevenhuysens on 26. March 2014 - 11:55.

    Quick, easy and tasty, thank you for posting!

    The crust is really yummy so I'm thinking it might be quite good toasted.

    I didn't have macadamia oil so used grapeseed oil and it worked fine.

    Also mine cooked perfectly in 1 hour with no need to extend the time.

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