Zucchini, Macadamia & Lemon Myrtle Loaf
Makes 1 Loaf
- 150g or ¾ cups golden caster sugar
- 125ml or ½ cup macadamia oil
- 200g or 1 large, grated zucchini
- 2 large eggs
- 60g or ¼ cup natural yoghurt, extra for serving
- 225g or 1 2/3 cups plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ cup roasted macadamias, chopped
- 1 tsp dried (ground) lemon myrtle
- ½ tsp vanilla extract (optional)
- Honey, to drizzle
Preheat oven to 160°C / 140°C fan forced.
In a large bowl combine the sugar and oil. Whisk in the eggs, beating until creamy and well emulsified. Stir in the grated zucchini, yoghurt, lemon myrtle and vanilla.
Sieve the flour, baking powder and bicarbonate soda. Fold into the zucchini mixture until just combined. Pour batter into the Smoothwall tin. Bake for 45-50 minutes, until golden brown on top and cooked through.
While warm, drizzle the loaf with honey and sprinkle with the chopped macadamias.
Serve slices with yoghurt and extra honey, or try with a berry fruit salad, flavoured with strawberry gum syrup.
Lemon myrtle is a naturally occurring Australian shrub and one of Australia’s most popular native herbs. Used as either a fresh or dry ingredient, the leaves of the lemon myrtle plant provide an intense citrus flavour and can be used across varied desserts, breads and loafs.
Macadamia nuts are indigenous to Australia and are native to north eastern New South Wales and south eastern Queensland. Like most nuts, macadamia nuts are a great source of antioxidants and are extremely rich in numerous nutrients including manganese, iron, thiamine and vitamin B6.