Do you often struggle to find healthy snacks to munch on during your shift? Are you guilty of snacking on store-bought cakes, muffins or donuts with little nutritional value? Essentially manufactured food which is laden with fats, additives, colours and flavourings?

Well I have an alternative – and I promise you will love it.

Forget the Krispy Crème donuts – you can whip this nutrient dense zucchini coconut bread at home in your kitchen and throw in your lunchbox to have for morning tea, afternoon tea or even as a midnight snack if you’re working a night shift.

Not only are there no hidden additives, colourings and flavourings – there’s absolutely no sugar!

Now before you panic and think it’s going to taste awful – think again. This recipe is delicious! And what I really love about this recipe is that it makes two cakes so you can keep one in the fridge and slice up the other one and throw it in the freezer for later.

In other words you can be all stocked for your entire working week - even if you work more than 7 days straight!

Nutritional Facts: Zucchini is SO good for you – it’s a great source of vitamin C, manganese, potassium and vitamin B6.

Ingredients

2 large zucchinis, finely grated
1 cup rice malt syrup
1 cup olive oil
3 tablespoons coconut butter or oil
3 large eggs
2 cups plain flour
1 cup coconut flour
1 teaspoon salt
1 1/2 tablespoons ground cinnamon
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 cup toasted pecan nuts, crushed
shredded coconut (for topping)

Method

Pre-heat oven to 180C.

Grease and line two loaf tins with baking paper. Squeeze grated zucchini and drain as much liquid as you can before adding to baking mix.

Mix zucchini, syrup, oil, eggs and coconut butter in a large bowl.

In another bowl sift the flour, salt, cinnamon, baking powder and bicarbonate of soda. Add the coconut flour.

Add flour mixture to the zucchini mixture. Add pecans and mix well using a wooden spoon. Scoop mixture evenly into the prepared loaf tins. Smooth the tops and sprinkle the coconut on top.

Bake for 45 to 50 minutes until cooked through when tested with a skewer inserted down the middle of the breads. Remove from oven. Cool in tins for about 10 minutes before turning out onto wire racks to cool further.

Butter a slice and eat straight away or freeze in ziplock bags to carry in your lunchbox for a nutrient packed shift work treat.

Recipe adapted from Cook Republic.