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Zucchini and Fruit Loaf

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Zucchini and Fruit Loaf
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
200
calories
Calories
0
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Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie200 kcal(10 %)
Protein4.13 g(4 %)
Fat9.14 g(8 %)
Carbohydrates25.75 g(17 %)
Sugar added0.35 g(1 %)
Roughage0.86 g(3 %)
Vitamin A135.73 mg(16,966 %)
Vitamin D0 μg(0 %)
Vitamin E0.36 mg(3 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.19 mg(17 %)
Niacin2.66 mg(22 %)
Vitamin B₆0.08 mg(6 %)
Folate58.49 μg(19 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.54 μg(1 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C4.67 mg(5 %)
Potassium146.71 mg(4 %)
Calcium14.71 mg(1 %)
Magnesium13.01 mg(4 %)
Iron1.6 mg(11 %)
Iodine0.79 μg(0 %)
Zinc0.3 mg(4 %)
Saturated fatty acids3.91 g
Cholesterol15.26 mg
Author of this recipe:

Ingredients

for
1
Ingredients
2 ⅔ cups
½ cup
ground Walnut
1 teaspoon
1 teaspoon
1 teaspoon
1 cup
Pumpkin flesh (chopped, e. g. muscat pumpkin)
6 tablespoons
melted butter
1
zucchini (finely grated)
1
ripe Banana (mashed)
butter (for the tin)

Preparation steps

1.
Mix the flour with the walnuts, salt and sugar in a bowl. Make a well in the middle, sprinkle in the yeast and mix with 100 ml lukewarm water and a little flour from the sides, then knead to a dough. Cover and let rise in a warm place for 20 minutes.
2.
Meanwhile fry the pumpkin flesh in a pan with 1 tbsp butter. Add 2 tbsp water, season lightly with salt and ground black pepper. Cover and simmer over a medium heat for approx. 5 minutes. Remove from the heat and let cool.
3.
Mix the courgette and banana with the remaining butter and 120 ml lukewarm water into the dough and knead thoroughly by hand. Finally knead in the pumpkin and let the dough rise for another 45 minutes.
4.
Form the dough into a loaf and place in the greased dough tin. Let rise for a further 20 minutes.
5.
Preheat the oven to 200°C (180°C in a fan oven) 400°F, gas 6.
6.
Brush the loaf with cold water. Place in the oven with a bowl of hot water and bake for approx. 50 minutes.
7.
Allow the bread to cool and slice to serve.