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Zucchini Loaf

May 4, 2012

Zucchini Loaf

2 tablespoons butter; 2 tablespoons oil; 2 medium onions, finely chopped; 1 teaspoon dried mixed herbs; 2 1/2 cups zucchini, coarsely grated; 1/2 cup walnuts chopped coarsely; 1 cup grated low fat hard cheese; 2 1/2 cups self raising flour; 3 eggs; 1/4 cup low fat natural yoghurt; 3 tblspns finely chopped parsley

Grease large loaf tin.  In a saucepan, melt butter with the oil.  Add onion and saute until transparent.  Stir in herbs and set aside to cool.  In a large bowl combine onion, zucchini, walnuts and grated cheese. Sprinkle flour over zucchini mixture.  In a separate bowl beat eggs. Add yoghurt and chopped parsley and combine well. Add this mixture to zucchini mixture and combine thoroughly. Spoon into greased loaf tin and cook at 200C for 40 mins or until a skewer comes out clean when poked into the middle of the bread.  Allow to cool in tin for 5 mins before turning out onto a cooling rack.

One loaf cuts up into 24 slices. Each slice is 499kj or approx 124 calories;

Source:   Fernwood Women’s Gyms Australia.

This loaf is really yummy and filling. Perfect to take to work for lunch. Equally good hot or cold. Forgot to take a photo but will do next time

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