Zucchini Blueberry Loaf Cakes
Prep: 15 mins
Cook: 30 mins
Servings: 8
Create a guilt-free treat with these Zucchini Blueberry Loaf Cakes. Triple tested by the Australia Women’s Weekly, these bite-sized treats make the perfect snack with unrefined coconut sugar and dairy-free plus gluten-free ingredients. Serve the Zucchini Blueberry Loaf Cakes straight from the oven or freeze for up to one month.
Ingredients
- 3 medium zucchini (360g), grated coarsely
- 2¾ cups (300g) ground almonds
- ¾ cup (120g) CSR Coconut Sugar
- 1 tsp ground cinnamon
- ½ tsp sea salt
- 2 tsp baking powder
- ½ cup (125ml) pure maple syrup
- ½ cup (125ml) melted virgin coconut oil
- 3 eggs, beaten lightly
- 1 vanilla bean, split lengthways, seeds scraped
- 2 tsp finely grated orange rind
- ⅓ cup (80ml) orange juice
- 1 cup (150g) frozen blueberries
- ½ cup (25g) coconut flakes, toasted
Method
- Preheat oven 180°C fan-forced. Grease an 8-hole (½ cup/125ml) loaf pan tray; line base and long sides of holes with strips of baking paper, extending the paper 3cm (1¼-inches) over long sides.
- Squeeze liquid from zucchini; place zucchini in a large bowl. Add ground almonds, coconut sugar, cinnamon, salt and baking powder; stir to combine.
- Whisk maple syrup, coconut oil, egg, vanilla seeds (reserve pod for another use), rind and juice in a small bowl. Add syrup mixture to zucchini mixture; stir gently to combine. Fold in blueberries. Spoon mixture into pan holes
- Bake loaves for 30 mins or until risen and slightly cracked on top. Leave loaves in pan for 5 mins before turning, top-side up, onto a wire rack to cool.
- Brush loaves with a little extra maple syrup; sprinkle with toasted coconut.
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