Words and photos: Karen Hill

The high fibre, protein and vegetables make this bread a versatile afternoon pick me up with some honey or tastes delish toasted with poached eggs. I wouldn’t recommend taking it on the bike though, the high fibre content means the energy availability (carbohydrate your muscle can use) is quite low.


3 cups wholemeal flour (or gluten free flour such as buckwheat)

1 cup spelt bran

75g sunflower seeds

½ cup pepita seeds

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon grated nutmeg

3 eggs, beaten

½ cup vegetable oil

1 cup milk

1 ½ cup grated zucchini

1 ½ cup grated carrot


  1. Preheat oven to 180 degrees C.

  2. Mix together, flour, bran, baking powder, baking soda, salt, cinnamon, nutmeg, seeds in a large mixing bowl.

  3. Mix the eggs with the oil and add that to the flour mixture, mix again.

  4. Mix the zucchini and carrots, add and mix.

  5. Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre. This mixture works well as muffins and will cook in about 15-20 minutes.