Say WHAT??!! Baby Marrow bread?? Just hear me out….
This is quite a mouthwatering bread. It’s a nice alternative to boring sandwiches for school lunches. And the bonus? It’s nice and healthy (The kids wouldn’t even know it’s good for them 🙂 )
It’s easy to make and freezes well. I’m all for saving some time during the week, i mean… School, sports, dance, work, house-chores…. and then packing lunch when all of these are done and you have no more power left. So the solution is definitely pre-baked and frozen lunches.
400 g (750 ml) White Cake Flour
300 g (375 ml) White sugar
100 g (250 ml) Chopped walnuts
12.5 ml Ground Cinnamon
5 ml Baking Powder
5 ml Baking Soda
2 ml Ground Ginger
2 ml Salt
500 g ( 750 ml) Grated Baby Marrows ( Zucchini)
250 ml Sunflower oil
3 eggs, Whisked
5 ml Vanilla Essence
Castor Sugar ( for sprinkling over the breads)
Pre-heat your oven to 160 ËšC (Fan Assisted oven) and grease two bread pans well ( +/- 21 X 11 X 6 cm each )
Mix the flour, sugar, nuts, cinnamon, baking powder, ginger, baking soda, salt. Now add in the graded baby marrows and mix well, so that the baby marrows are well coated in the flour mixture. Mix in the oil, eggs & Vanilla essence. Mix until combined.
Pour the mixture into the the bread pans, sprinkle some caster sugar over them and bake the breads in the oven for +/- 1 hour or until they are baked.
Once they are baked, allow them to cool in the pans for 5 minutes and turn them out onto a cooling rack. Once they are cooled you can store them in a airtight container. To serve them, simple slice and butter these slices up 🙂
If you would like to freeze them. Wrap them individually in tin foil, 2 good layers would do.
