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🍰 Zucchini Banana-Bread without Bananas with Rosemary Crumble

396 kcal · 30 min · 4 servings

Ingredients

• Organic lemons 1 pc.
• Zucchini 2 pc.
• Eggs 2 pc.
• Rapeseed oil 100 ml
• Vanilla extract 2 tsp
• Sugar 200 g
• Salt pinch
• Wheat flour, Type 405 280 g
• Baking powder 1 packet
• Rosemary, fresh 10 g
• Vegan butter alternative 50 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Wash the lemon thoroughly.
3. 3. Finely grate about half a teaspoon of lemon zest.
4. 4. Wash the zucchini and pat it dry.
5. 5. Grate the zucchini coarsely.
6. 6. Gently squeeze out excess moisture from the zucchini using a clean kitchen towel.
7. 7. Place the zucchini and lemon zest into a bowl.
8. 8. Add the eggs, oil, vanilla extract, and 150 grams of sugar.
9. 9. Mix all ingredients well together.
10. 10. Take a second bowl.
11. 11. Mix 180 grams of flour, baking powder, and a pinch of salt.
12. 12. Fold the flour mixture into the zucchini mixture.
13. 13. Lightly grease a loaf pan with oil.
14. 14. Pour the batter into the prepared pan.
15. 15. Strip the needles from two rosemary sprigs.
16. 16. Chop the rosemary needles very finely.
17. 17. Place the chopped rosemary, 100 grams of flour, 50 grams of sugar, vegan butter, and a pinch of salt into a bowl.
18. 18. Quickly knead the ingredients together with your fingers to form a crumbly streusel.
19. 19. Distribute the rosemary crumble crumbly over the cake.
20. 20. Bake the cake in the oven for about 45 to 50 minutes until golden brown.
21. 21. Remove the finished cake from the oven.
22. 22. Let the cake cool down slightly.
23. 23. Enjoy your meal!
24. 24. Tip: Once the cake is done and cooled, it can be easily portioned into pieces and frozen individually wrapped. This makes for a great snack for the next picnic or outing.

Nutrition per serving

• kcal: 396
• Protein: 6 g · Fett/Fat: 19 g · Carbs: 48 g