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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
    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!
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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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Accessories you need

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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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