Seedy Zucchini & Buttermilk Soda Bread
Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 12 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
12
- 1/2teaspoons gluten-free baking powder
- 2 zucchini (coarsely grated)
- 1teaspoons fennel seeds
- 1teaspoons bicarbonate of soda
- 3tablespoons sunflower seeds
- 450milliliter buttermilk
- 2tablespoons Macro organic tri-colour quinoa
- 4 1/2 cup gluten-free self-raising flour
Nutrition per serving
967kJ / 232Cal
967 Kilojoules or 232 Calories
11% of daily energy intake*
Protein
3.9grams
Fat
2.6grams
Carbs
44.8grams
Sugars
3.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Grease and line a 6-cup (1.5-litre) loaf tin.
Step 2 of 3
Stir flour, bicarbonate of soda, baking powder, sunflower seeds, quinoa, fennel seeds and 1/2 tsp salt in a bowl. Stir in zucchini. Make a well in the centre and pour in buttermilk. Using your hands, bring the mixture together into a soft, sticky dough.
Step 3 of 3
Place dough into tin and smooth top. Brush with extra buttermilk and top with extra sunflower seeds and quinoa. Bake for 50 minutes to 1 hour or until golden and loaf sounds hollow when tapped. Cool in tin for 5 minutes. Transfer to a cooling rack to cool completely. Slice and serve.
Categories
- Pescatarian
- Low saturated fat
- Seafood free
- Egg free
- Low sugar
- Zucchini
- Halal
- Side dishes
- North American
- Wheat free
- Vegetarian
- Low fat
- Soda bread
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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