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Seedy Zucchini & Buttermilk Soda Bread

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

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.

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