FRUIT LOAF

Jacqueline Alwill

Brown Paper Nutrition

After an unexpected insanely excited response to the Fruit Loaf posted today, I hereby give you Fruit Loaf. And well, there are lots of things I could write about this but it’s late on a Sunday and bed is calling so without further ado, meet one of my favourites.

J x

Ps. Today’s I mixed in coconut and brown rice flour but the recipe below I noted Spelt Flour so really it’s up to you whether you’re going on ancient grains (spelt) or zero gluten. It was one of those days to throw things in and see what the outcome was which was pretty great! I also did 1/2 carrot and 1/2 zucchini ratio for the vegetables.

FRUIT LOAF

Serves 8

1/2 cup coconut oil, melted
3 eggs
1 tsp vanilla
1 tsp cinnamon
½ tsp bicarb soda
2 tsp baking powder (aluminum + gluten free)
250g zucchini, grated (about 2 medium sized)
¾ cup currants
¾ cup sultanas
½ cup chopped pecans
1 cup shredded coconut (no additives)
1 cup spelt flour (or flour of choice)

Preheat oven to 180c + line a loaf tin with baking paper
Mix coconut oil, honey, eggs, vanilla, cinnamon, bicarb + baking powder together in a large bowl until well combined
Add zucchini, currants, sultanas, pecans + mix gently
Fold in coconut + flour + combine all ingredients gently together
Spoon into loaf tin + bake 45-55min or until cooked when tested with a skewer