This is more like a cake than a bread. Serve this sliced with or without butter or icing. Personally I like this plain with nothing. This is very moist, dense and in one word - yummy!
I love cooking with vegetables and fruit in cakes. They add a wonderful dimension to a cake that you wouldn’t get in a plain vanilla or chocolate cake. I’d love to say that this cake will add some much needed fiber into you diet, but sadly I think they amount is so minimal that it isn’t really worth mentioning.
Zucchinis are such an under-rated vegetable. They make a wonderful sweet bread and fritters. They add volume to many dishes and my Minnestrone would be incomplete without zucchini. They are regularly on sale and you can buy them for under $2 a kilo, if you are really lucky they can go even less.
I made this bread for my husband to take to work for morning tea, it was a huge hit and a few people asked for the recipe. It’s because of them that I have decided to add this recipe to my blog. This recipe will yield a single large bunt cake or 2 large loafs. You will get roughly 18 slices to share or enjoy yourself - hahaha
Recipe:
1 cup vegetable or canola oil
1 1/2 cups brown sugar, lightly packed
3 eggs
2 cups wholemeal flour
1 1/2 cups self raising flour
1/2 teaspoon Ward’s baking powder
1 teaspoon Masterfoods mixed spice
3 cups grated zucchini (2 large will do it)
1 1/2 cups brown sugar, lightly packed
3 eggs
2 cups wholemeal flour
1 1/2 cups self raising flour
1/2 teaspoon Ward’s baking powder
1 teaspoon Masterfoods mixed spice
3 cups grated zucchini (2 large will do it)
Pre-heat your oven to 180oC (375oF) and grease a large 22cm deep bunt pan (grease VERY well) or grease 2 large loaf tins.
In a large bowl beat the oil, sugar and eggs. Beat until the colour changes to a light brown (about 60 - 90 seconds).
Add the flour, baking powder, mixed spice and zucchini. Fold thoroughly.
Pour into your prepared tin and bake for 55 - 65 minutes or until a toothpick comes out clean when inserted.
Place on an airer and let rest for 10 - 15 minutes before you turn out and let cool completely.
Slice and enjoy!
In a large bowl beat the oil, sugar and eggs. Beat until the colour changes to a light brown (about 60 - 90 seconds).
Add the flour, baking powder, mixed spice and zucchini. Fold thoroughly.
Pour into your prepared tin and bake for 55 - 65 minutes or until a toothpick comes out clean when inserted.
Place on an airer and let rest for 10 - 15 minutes before you turn out and let cool completely.
Slice and enjoy!
Happy cooking!
Elizabeth x
Elizabeth x
p.s. warm with lashings of fresh butter, makes this sweet bread your new best friend.
No comments:
Post a Comment