Kamis, 19 September 2019

Zucchini Bread with Port Soaked Raisins and Brazil Nuts






http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com


















http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com






This amazing zucchini bread recipe is made healthier with spelt flour, a combination of coconut sugar and zero-calorie erythritol sweetener instead of refined sugar, and Brazil nuts--a good source of healthful fats, protein, fiber, and selenium. Tawny port soaked raisins add a delicious dimension to the bread that you should not pass up.



  • 60 ml Tawny port
  • 60 g Raisins
  • 300 g White spelt flour
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 3/4 tsp Ground cinnamon
  • 1/3 tsp Nutmeg
  • 40 g Coconut sugar
  • 80 g Erythritol sweetener

  • 3 Eggs, medium
  • 150 g Butter, melted and cooled slightly
  • 1 tsp Vanilla extract
  • 2 Medium zucchini, grated
  • 60 g Brazil nuts, toasted and chopped, plus some to garnish


  1. Soak raisins in tawny port for an hour or overnight.
  2. Preheat oven to 160C320F. Grease and line a 30cmx11cmx7cm loaf pan. Sift flour, baking soda, baking powder and spices into a large bowl. Stir in coconut sugar, sugar sweetener.
  3. Make a well in the center and add in eggs, melted butter, vanilla, zucchini, Brazil nuts, port-soaked raisins and a pinch of salt. Stir with a wooden spoon until well combined, then spread into the prepared pan. Top with extra Brazil nuts.
  4. Bake on middle shelf of oven for 55 minutes or until a skewer comes out clean. Cool slightly in pan, then turn out onto a wire rack to cool completely. Slice and enjoy!






http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com
















http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com





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