ZUCCHINI BREAD
SERVES 1 10-INCH (25cm)LOAF
1 large or 2 small zucchini
1 small carrot
2 1/2 oz. (75g) macadamia nuts
2 cups (225g) all-purpose flour
pinch of sea salt
pinch of ground cinnamon
1 tsp. baking powder
1/2 cup (80 g) granulated sugar
juice of 1/2 lemon
vegan margarine, for the pan
SPECIAL EQUIPMENT
10 inch (25cm) long loaf pan
NUTRITIONAL VALUES
Calories: 1918kcal
Fat: 75.1g (12g S.Fat)
Carbs: 294.4g
Protein: 30.6g
Sugar: 112g
Sodium: 504mg
METHOD
Grate the carrot and zucchini. In a mixing bowl, combine the nuts, flour, salt, cinnamon, baking powder, sugar, and lemon juice. Stir in the zucchini and carrot, followed by 2/3 cup (150ml) water, until everything is evenly combined. Allow the mixture to rise for about 30 minutes, covered.
Preheat the oven to 180°C/350°F. Grease the pan, pour in the mixture, and bake for about 1 hour in the lower third of the oven. Insert a wooden toothpick into the centre of the loaf to check for doneness. If no mixture sticks to it when you pull it out, the bread is done; if it does, bake it for a few minutes longer, then test again. Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Preheat the oven to 180°C/350°F. Grease the pan, pour in the mixture, and bake for about 1 hour in the lower third of the oven. Insert a wooden toothpick into the centre of the loaf to check for doneness. If no mixture sticks to it when you pull it out, the bread is done; if it does, bake it for a few minutes longer, then test again. Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
