Adding zucchini to your dough may sound a bit funny at first, but the grated veggies give this bread a super soft texture. And don’t worry, it is not going to taste like zucchini. This sweet bread is perfect for breakfast or brunch. It is also a great alternative to cake, so I will often have a slice with my afternoon tea. I love to serve it with cream cheese, jam or just a little bit of salted butter.
1 medium zucchini
2 medium carrots
270g whole grain flour (I used spelt)
1 tsp baking soda
1/2 tsp nutmeg
40g mixed seeds
Preheat the oven to 180 degrees C.
Finely grate the zucchini and carrots. Mix with honey and the egg.
Combine the flour with baking soda, cinnamon and nutmeg and than add it to the zucchini and carrots. Mix well until all ingredients are combined.
Lightly grease a rectangular baking tin or use parchment paper. Fill the dough into the tin and sprinkle with seeds.
Place the baking tin on a rack in the middle of the oven. Bake for about 35 minutes.
Remove the bread from the oven, let it cool down, before you remove it from the tin. Enjoy!