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Zucchini Bread

If you can make carrot cake then why not Zucchini cake?

I didn’t go with a cream cheese frosting as I wanted to make this more of a breakfast loaf with a hint of sweetness.

I love zucchini in most things, raw in salads, cooked and now as a sweet loaf.

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You will need

2 zucchini grated, with the moisture drained

1 cup gluten-free plain flour

1 tbs Natvia for Baking

1/2 tsp salt

2 eggs

1 tsp baking powder

1/2 cup pureed fruit- i used pureed apple and apricot

Pre-head a fan forced oven to 180 degrees.

Line a loaf tine with baking paper. I also sprayed mine to make sure it does not stick.

An easy way of removing the moisture from the zucchini is to place the gratings in a tea towel and cover up into a tight ball and squeeze the liquid out; do this a couple of times until the zucchini is fairly dry.

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In a bowl mix all the dry ingredients.

Beat the eggs and fruit puree in a separate bowl and then add to the dry ingredients.

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Mix well and then spoon into the loaf tin, making sure the mixture is spread evenly.

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Bake for 60 minutes, or until a skewer is inserted and comes out clean.

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Allow to cool in the tin for 10 minutes once cooked and then turn out onto a wire rack to cool completely.

I made this gluten-free as I was making this for a guest whom is gluten sensitive so a standard flour could also be used.

Enjoy warm with some butter or slice up cooled.

Store in foil for up to a week or seal in a snap lock bag and freeze for later use.

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