1TablespoonPumpkin SeedsRoasted. Save some for garnishing
1/4TeaspoonSaffronSave some for garnishing
1/4TeaspoonAvocado OilOr Olive Oil - for greasing the pan and parchment paper
Instructions
Grate zucchini (do not peel) and remove the excess water by squeezing it out between 2 kitchen towels or by squeezing them between your fingers (you can use this extra liquid while making a curry or soup). Repeat, if necessary, so most of the water is extracted.
Add melted coconut oil to blender. Add dry fruits (I have used figs and dates, but you can use apricots, raisins, sultanas etc.). Pulse until the dry fruits are coarsely blended with the oil.
In a large mixing bowl, add pure vanilla extract.
Peel banana and mash it with the back of a fork or a potato smasher. Add mashed banana to bowl.
Crack eggs (make sure they are at room temperature) into the bowl. Whisk it all up.
Add grated nutmeg, salt, baking powder (aluminum free), and baking soda. Give it all another mix with the whisk. Make sure there are no lumps.
Add dry fruit blended in coconut oil. If the coconut oil has congealed, depending on the temperature in your house, microwave the mix for a few seconds until the oil melts.
Add white whole wheat flour.
Gently fold it all in until everything is smoothly combined.
Add grated (and drained) zucchini and saffron strands (save a few for garnishing).
Mix and fold the batter. Don't overmix at this point. The consistency of the batter will be thick.
Add roasted pumpkin seeds (you can also use sunflower seeds, or a mix of both). Mix everything thoroughly. Save a teaspoon of pumpkin seeds for garnishing on top.
Preheat the oven to 350 degrees Fahrenheit. Smear or spray a little oil of your choice (I have used avocado oil) all over the inside of your 9x5-inch loaf pan or baking dish. This is to keep the parchment paper in place. Line the tray with parchment paper, making sure the paper is over-hanging on 2 sides (so you can easily lift the bread out). Spray some additional oil on the parchment paper.
Transfer the bread batter to the baking dish.
Using a spatula even it all out, so it is smooth on the top.
Sprinkle 1 teaspoon of the remining pumpkin seeds and a few of the remaining saffron strands on the top for a festive green/red look.
Bake in an oven (don't cover the baking dish) at 350 degrees Fahrenheit for 50-60 minutes. Oven temperatures vary, so this may not be precise. After about 50 minutes, check the bread to ensure it is done. You can insert a sharp knife into the bread and if it comes out clean, that means the bread is ready. If the inside of the bread is not yet done, cover the bread with a foil to prevent the top from burning, and bake for an additional 5-10 minutes.
When done, remove from oven and allow the bread to cool in the baking tray. After 10 minutes, hold the parchment paper hanging on the sides and move the bread to a cooling rack. This is to prevent the moisture/steam from wetting the bottom of the bread.
Slice and enjoy with homemade ghee, or jelly, or nut butter or even with this delicious Chutney Powder. See Notes below for storing and freezing instructions.
Video
Notes
Storing Instructions:Countertop: Line a Tupperware glass container with a clean kitchen towel or paper towel. Place the bread on it. Cover the top of the bread with another fabric or paper towel. The towels will absorb any remnant moisture and keep the bread fresh. Close the lid and store on your kitchen counter. The bread will last on the countertop in a centrally heated/cooled home for 3-5 days. Refrigerator: You want the bread to stay moist and the fridge will dehydrate the bread. To ensure fresh and moist bread, place the slices in zip lock bags and store the bags in an air-tight container. The bread will last for 7-10 days. Freezer: Place a parchment paper between each slice, place in zip lock bags and store in an air-tight container. To thaw, place slice in fridge before moving to the countertop. Store up to 3 months. *Use organic ingredients wherever possible