Ingredients

Serves 8

1/2 cup coconut oil, melted

3 eggs

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon bicarb soda

2 teaspoons aluminum and gluten free baking powder

2 medium (250g) zucchini, grated

3/4 cup currants

3/4 cup sultanas

1/2 cup chopped pecans

1 cup shredded coconut

1 cup ivory or brown teff flour

Method

1. Preheat oven to 180c and line a 14x20cm loaf tin with baking paper.
2. Mix coconut oil, eggs, vanilla, cinnamon, bicarb and baking powder together in a large bowl until well combined.
3. Add zucchini, currants, sultanas, pecans and mix gently.
4. Fold in coconut and teff flour and combine all ingredients gently together.
5. Spoon into loaf tin and bake 45-55min or until cooked when tested with a skewer, remove from oven and allow to rest in tin for 20 minutes, before transferring to a wire rack to cool.
6. Slice and serve with a smear of butter and a cup of tea.
7. Store 1-2 days in an airtight container or slice and freeze for toast in the weeks ahead.