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Zucchini, pumpkin & almond loaf


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Ingredients

0 slice(s)

Mixture

  • 230 grams pumkin, peeled
  • 135 grams zucchini, washed
  • 4 eggs
  • 3 tablespoons macadamia oil
  • 300 grams almond meal
  • 2 teaspoons baking powder
  • pinch salt
  • pinch Nutmeg
  • 2 tablespoons pumpkin seeds
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Recipe's preparation

  1. Preheat oven to 160c.


    Use a silicone cake pan or line a loaf tin with baking paper.


    Chop pumpkin 3 sec speed 5. Add zucchini and chop 2 sec speed 5. Add macadamia oil and eggs and mix 5 sec, speed 3 counter-clockwise operation.


    Add remaining ingredients and mix 30 sec, speed 3 counter-clockwise operation.


    Pour mixture into tin and sprinkle with pumpkin seeds.Place into preheated oven.


    Check after one hour by using a skewer and if it is still sticky allow longer.


    When cooked remove from oven and allow to cool slightly before removing from tin.


     

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Tip

Lovely eaten warm and served with coconut butter, Tahini or raw honey and a sprinkle of nutmeg.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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