This zingy and light zucchini & lemon spelt loaf is a great summer recipe that the whole family will love! It is low in sugar and contains the versatile zucchini, a nutrient packed vegetable that blends effortlessly into baked products, giving it that extra nutrient boost!
The mild nutty flavours of spelt make it a popular alternative to bake with, providing several essential nutrients, including iron, magnesium, and zinc, with it also being an excellent source of protein and dietary fibre.
Ingredients
To make the loaf:
2 medium zucchini, grated
1 medium ripe banana mashed
2 eggs
50 g honey
1 teaspoon vanilla extract
100 ml sunflower oil
Juice of 1 small lemon
300 g wholemeal spelt flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate soda
50 g almond meal
Zest of 2 lemons
To make the icing:
150 g icing sugar
2 tbsp lemon juice
1 Tablespoon Greek yoghurt
Grated lemon zest & zucchini to decorate (optional)
Directions
Preheat oven to 180C fan forced. Spray and line a loaf tin and set aside.
Grate 2 medium zucchini's and place into either a tea towel or cheesecloth to squeeze out the excess water. Set aside.
In a large mixing bowl, mash the banana using a fork, then beat in the 2 eggs, honey, and vanilla extract. Mix in the sunflower oil and lemon juice and mix until well combined.
Slowly mix in the spelt flour, baking powder and bicarb soda. Fold in the almond meal, followed by the grated zucchini and lemon zest.
Pour the mixture into the loaf tin and bake for 30-35 minutes, or until firm to the touch and golden brown. Remove from oven and leave to cool completely.
When the cake has cooled, mix together icing sugar, lemon juice and Greek yoghurt. Pour over the cake and sprinkle with grated lemon zest & zucchini (optional). Leave to set.
Enjoy fresh, or store in an airtight container in the refrigerator for up to a week.
