This massive loaf wouldn’t last long in this household with me around. Have it for breakfast, pinch a little as a quick snack, dress it up pretty for dessert. Gone.
It has a very beautiful brown crust on the outside. Like protective armour Very nice and crisp, not hard and difficult to chew at all.
As it baked, the smell of cinnamon permeated the whole house. It felt like Christmas!
When I told my mum I’m making Zucchini/Courgette bread, her face squished up like a little kid going “ew” at vegetables. If carrot cake can get the glory of being delicious, I’m sure zucchini bread/cake can!
(you can tell I’m getting confused with bread and cake here..)
1 pound zucchini – about 2 medium sized
3 cups plain flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/4 nutmeg (I left this out as I don’t like it)
2 large eggs
1 1/4 cup sugar – I used packed brown sugar
3/4 olive oil
1 tsp vanilla
*optional: 1 cup dried fruit / chopped nuts / chocolate chips
1. Grease 2 8″x4″ loaf tins or 1 9″x5″ tin.
2. Wash and trim the ends of the zucchini. Using a box grater, grate the zucchini. Ball it up in muslin cloth and squeeze out as much liquid as you possibly can.
**Tip: let the ‘ball’ rest for a bit and squeeze it every now and then while you prepare the other ingredients
3. Preheat oven to 175C. Combine flour, baking powder, baking soda, salt and spices in a large bowl (you will need a large bowl indeed!)
4. In a separate bowl, whisk together eggs, sugar, oil and vanilla.
5. Toss the zucchini and any other extra ingredients in the flour mixture. Then pour in the wet ingredients. Mix well using the folding method until no more flour is visible. The mixture will be thick and sticky. Do not over mix!
6. Spoon into the prepared tin(s) and bake for 45-55 minutes if using 2 tins or 55 minutes – 1 hour 10 minutes if using a single tin. The finished loaf will have a golden brown crust and should spring back if pressed lightly.
Allow to cool in the pan for 10 minutes. Run a knife along the edges to make sure nothing is stuck to the tin, then flip over onto a wire rack to cool completely.
** You may need to cover it with foil midway through baking to prevent it getting too brown
The loaf will keep in an airtight container for several days. You can also wrap it up and freeze it. Just allow to thaw overnight and warm it up to serve.
The next time I make this, I’ll try using a mixture of sugars or even a dark brown sugar. Maybe even reduce the sugar to 1 cup? I think the loaf could also do with a touch more cinnamon :B I love my cinnamon. Adding the dried fruit was definitely a good idea.
It was very tempting to make a cream cheese frosting or lemon icing but I decided not to after having a slice. It’s just sweet enough as it is and the frosting/icing would cover up the taste of the loaf.
The crack on the top doesn’t look too pretty… But it’s still delicious!