Lupin, Zucchini, Banana and Chocolate Bread

This super moist, high protein, high fibre loaf is a favourite in my hubby’s and my boys lunchboxes. It freezes really well too, so make a few loaves, slice them and pop in the freezer for fast lunchbox food. Enjoy and don’t forget to share your creations with me! x Kristen

Banana, Zucchini, Lupin & Chocolate bread Recipe

Ingredients:

230g of Zucchini

250g of overripe bananas + half a banana for garnish.

100g of Coconut sugar

1 egg

1 chia egg (1 TBSP of chia seeds with 3 TBSP water mixed together)

110g The Lupin Co Lupins

50g Coconut Oil

200-210g of Gluten Free Self-raising flour

1-2 scoops of Gelpro Collagen (for added protein).

¼ teaspoon of Bi-carb soda.

50g of organic dark chocolate/milk chocolate chopped into chip size pieces.

Method:

Conventional:

Preheat oven to 170 degrees.

Line a 20cm loaf tin with two rectangular pieces of baking paper.

Grate the Zucchini & Mash the banana & combine. Add the egg and whisk with a fork. Mix the water with the chia seeds & allow it to gel. Once it has gelled, add it to the other wet ingredients.

Mix all the dry ingredients together in a large bowl.

Combine the wet & dry ingredients together & mix well to combine. Leave to sit for a few minutes until all the liquid has been absorbed by the dry ingredients.

Mix through the chocolate pieces with your spatula.

Pour into loaf tin.

Cut garnish banana in half & place on top of mixture seed side up.

Bake in the oven for 45-50 minutes or until a skewer comes out clean.

Once out of the oven, let loaf sit for 5 minutes and then turn onto a cooling rack.

Thermomix

Preheat oven to 170 degrees fan bake.

Line a 20cm loaf tin with two rectangular pieces of baking paper.

Chop the zucchini roughly & place into the Thermomix & grate on speed 4, for 5 seconds.

Add the banana & mash on speed 4, for 5 seconds .

Add the egg, chia egg & coconut oil & mix together on speed 4, for 10 seconds.

Add all the dry ingredients, and mix together on speed 3 or 4 until all combined.

Mix through the chocolate pieces with your spatula.

Pour into loaf tin.

Cut garnish banana in half & place on top of mixture seed side up.

Bake in the oven for 45-50 minutes or until a skewer comes out clean.

Once out of the oven, let loaf sit for 5 minutes and then turn onto a cooling rack.