Pre-heat oven to 180C and grease a loaf tin with cooking oil spray.
In a large mixing bowl combine the flours. In a smaller bowl, whisk together eggs, milk and olive oil. Slowly mix egg and milk mixture into flour, continue to mix until well combined and smooth. Add all other ingredients and mix well.
Pour batter into the loaf tin and bake in pre-heated over for 50 – 60 minutes or until a skewer entered into the centre comes out clean.
Turn out onto a cooling rack and allow to cool before slicing. Suitable for freezing and a great lunchbox snack.
Recipe Notes
191 calories per serve.
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Healthy Olive And Zucchini Loaf
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Rating: 0
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Servings
Ingredients
spray oil for greasing
3tbspfresh rosemary sprigs
2cupsplain self raising flour
1cupwholemeal self raising flour
1 1/4cupsmilk of choice
2eggslightly whisked
2tbspolive oil
2tbspgrated Parmesan cheese
2tbsppitted oliveschopped
1zucchinigrated
Servings
Ingredients
spray oil for greasing
3tbspfresh rosemary sprigs
2cupsplain self raising flour
1cupwholemeal self raising flour
1 1/4cupsmilk of choice
2eggslightly whisked
2tbspolive oil
2tbspgrated Parmesan cheese
2tbsppitted oliveschopped
1zucchinigrated
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Pre-heat oven to 180C and grease a loaf tin with cooking oil spray.
In a large mixing bowl combine the flours. In a smaller bowl, whisk together eggs, milk and olive oil. Slowly mix egg and milk mixture into flour, continue to mix until well combined and smooth. Add all other ingredients and mix well.
Pour batter into the loaf tin and bake in pre-heated over for 50 – 60 minutes or until a skewer entered into the centre comes out clean.
Turn out onto a cooling rack and allow to cool before slicing. Suitable for freezing and a great lunchbox snack.