Zucchini Loaf is something different to carrot cake for a packed lunchbox. Freshly grated zucchini (courgettes) bring texture, moisture and a refreshing green taste in a loaf.
The recipe is inspired by market gardening. Known to be organic, fresh ingredients from the garden to the table are ideal.
Zucchini can be bought from local farmers' markets, shopping online and supermarkets. If there are imperfections in the skin tone, light bruising and abrasions, these will not affect the taste of the zucchini loaf.
Cooking equipment
A Pyrex or equivalent glass mixing bowl, a grater and a mixing spoon will be required. If beating by hand is uncomfortable, a hand mixer could be used. Measurement of ingredients are for baking the Zucchini Loaf in a rectangular loaf tin, like the Prestige Loaf Tin (9 inches by 4 inches) pictured below. The loaf tin needs to be greased with butter or margarine and floured in as preparation for baking. Preheat the oven to 220 degrees Celsius in readiness for baking. Making the zucchini loaf mix takes a few minutes only.
Zucchini Loaf
Ingredients:
- 2-3 zucchini / courgette to fill 2 ½ cups when grated
- ½ cup of olive oil
- ½ cup caster sugar (granulated sugar can be used instead)
- 2 large free range eggs
- 4 drops vanilla essence (or 2 teaspoons of vanilla)
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- 1½ cups Allinson’s Wholemeal Flour
Directions:
- Lightly beat the two eggs.
- Using the Pyrex bowl, add the olive oil, sugar, eggs, baking soda, cinnamon, baking powder and turn over with a spoon.
- Add the drops of vanilla essence and turn over again.
- Beat the loaf mix vigorously until blended together.
- Add the wholemeal flour and fold in until mixture is consistently moist.
- Grate the zucchini on a chopping board or plate. Add the piles of grated zucchini and the juices to the loaf mix.
- Stir the loaf mix ensuring the zucchini is well covered.
- Pour the loaf mix into the prepared Loaf Tin. The top of the loaf can be left as it falls for uneven top or a wet knife can be drawn across the top for a smoother finish.
- Bake in the over for 60 to 75 minutes or until the loaf tests done with a tapping test.
- Tap the bread top and it should sound hollow.
When cooked, the zucchini loaf will have a medium browned top. Turn out the loaf from the tin and leave it to cool on a wire rack. Slice up to serve when warm or cool.
Zucchini loaf can be enjoyed on its own like a Malt Loaf or topped with savories like bean pate or crème fraiche. Alternatively, a sweet topping can added to the loaf, once cooled, before slicing.
Such choice makes the zucchini loaf a favorite for interesting lunchboxes and a serious rival to carrot cake.
Technical notes
There is no added salt and a relatively modest amount of sugar in the Zucchini Loaf recipe. Seasoning can be varied for individual palette by adding ¼ to ½ teaspoon of table salt and up to 1 cup of sugar.
This recipe was adapted from the Ashcroft Brora Courgette Bread by Keith and Lois Forbes’ Ashcroft Market Garden Produce and tested by the writer using a Prestige Loaf Tin.
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