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Photo of Sarah's mini zucchini loaves by WW

Sarah's mini zucchini loaves

2
Points
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
12
Difficulty
Easy
These mini loaves from @sarahs_recipes will soon become a household favourite. Ideal for snacks and popping into lunch boxes. Equally delicious eaten warm or cold, any time of the day!

Ingredients

Zucchini

3 medium, grated

Carrot(s)

2 medium, grated

Brown onion

1 medium, grated

Shortcut bacon

108 g, (buy 120g), fat trimmed, chopped

White self-raising flour

1 cup(s), (150g)

Egg(s)

5 medium, lightly beaten

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray a 12-hole ¾ cup (180 ml) capacity non-stick mini loaf tray with oil.
  2. Combine zucchini, carrots, onion and bacon in a large bowl. Stir in flour and eggs and season with salt and pepper.
  3. Spoon mixture evenly into prepared tray. Bake for 35 minutes or until golden and a skewer inserted into loaves comes out clean. Stand in tray for 5–10 minutes, then loosen the loaves around edges and carefully remove. Serve warm or cold.

Notes

COOK'S TIP: If your mini loaf tray isn’t non-stick, lightly spray with oil and line holes with strips of baking paper to prevent loaves sticking and allow for easy removal. TO REFRIGERATE: Store loaves in a reusable container for up to 4 days. Serve cold or microwave until warm. TO FREEZE: Store loaves as above, for up to 2 months. Thaw overnight in the fridge to serve cold, or microwave from frozen until warm.

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