Lemon Myrtle Zuccini Loaf Gluten Free

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Lemon Myrtle Zuccini Loaf Gluten Free

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Ingredients

24 portion(s)

Ingredients

170 grams zuccini
2 teaspoon lemon myrtle
85 grams honey
30 grams coconut oil
3 eggs
1 teaspoon vanilla
200 grams almond meal
1.5 teaspoons baking soda

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6

30min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8

Recipe is created for
TM 5

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9

Recipe's preparation

Method

Put 170 grams Zuccini in bowl and grate on 3 sec speed 5. Scrape down the bowl and repeat. Put Zuccini into a seperate bowl.
No need to clean the bowl.
Put Honey, Coconut Oil, Eggs and Vanilla into Bowl. 5 sec speed 4.
Put Flour, Lemon Myrtle and Baking Soda in Bowl. 5 sec speed 4. Scrape down the sides and repeat.
Put in the grated zuccini. 5 sec speed 4.
Pour into a prepared loaf tin with baking paper and sprayed with cooking spray and bake 175 degrees for about 30 minutes or until springs back when touched. Allow to cool completely before taking out of tin.

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Tip

This cake is beautiful on its own or with some home made butter on the top.

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.