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Lemon Myrtle Zuccini Loaf


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Ingredients

12 portion(s)

Cake

  • 2 teaspoon Lemon Myrtle powder
  • 170 grams zuccini
  • 60 grams Raw Honey
  • 30 grams coconut oil
  • 3 --- eggs
  • 1 teaspoon vanilla
  • 240 grams almond meal
  • 1.5 teaspoons baking soda
  • 6
    40min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Preparation- % sec Speed 4 Recipe
  1. Grate the zuccini 5 sec speed 4. Srape down the bowl and repeat process. Place Zuccini in seperate bowl. No need to rinse the jug.

    Add in honey,coconut oil,eggs and vanilla. Mix 5 sec speed 4.

    Add in Flour, Lemon Myrtle, and baking soda and mix 5 sec speed 4. Scrape down the sides.

    Put the zuccini into the bowl and 5 sec speed 4. 

     

    Pour into a prepared tin with baking paper and greased and bake in a 175 degree oven for 20-25 minutes. Insert a skewer to ensure cooked through. Skewer should come out clean if not fully cooked leave in oven for another 5 minutes.

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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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