Sarah's mini zucchini loaves
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!
3 medium, grated
2 medium, grated
1 medium, grated
108 g, (buy 120g), fat trimmed, chopped
White self-raising flour
1 cup(s), (150g)
5 medium, lightly beaten
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 12-hole ¾ cup (180 ml) capacity non-stick mini loaf tray with oil.
- Combine zucchini, carrots, onion and bacon in a large bowl. Stir in flour and eggs and season with salt and pepper.
- 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.
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.