It’s always a great feeling when you try something for the first time and it blows your mind, right? You never think the flavours will work or wonder who came up with the idea and are so glad that they did! That’s what my reaction to Zucchini Bread was 🙂
I always thought zucchini had to be used in a savoury manner. Never thought this could work in dessert!
Turns out it does work. It works really well! Shredded zucchini makes the loaf so moist and adds a little special something to each bite. It also makes the loaf look lovely, speckled with green.
When married with the basic cake ingredients and a little cinnamon and nutmeg, the flavours are simply outstanding!
I first tasted zucchini bread when I was in business school. I was hanging out with a Professor, a really cool woman who was super fun to be around. We were just chatting about all sorts of things, over a drink, and she offered me zucchini bread to nibble on. At first, I wasn’t sure I’d heard it right. Zucchini bread? How does that work?
But she promised me it tasted good and urged me to try it. I’m always up for a good food experiment and happily took a slice.
And what a good surprise it was!
The cake was soft, tender, dense and not too sweet. It had lovely green zucchini throughout but still tasted like a nice, warm dessert loaf!
I obviously went back for more than one slice 🤩. Thanks Prof R for bringing this into my life!
My sweet tolerance is now even lower, so this version is mildly sweet. You can have it as is or drizzle some honey on top if you like.
My flatmate, also R coincidentally, had never heard of zucchini bread when I decided to bake this. It was so great seeing her going through the same surprise and joy when she tried it for the first time this week 🙂
I highly encourage you to try this too! Delicious and easy to make, it’s also a great way to sneak in some greens into your food 😁
I can’t wait to see what you think of this flavour combo!
2 cups zucchini – grated
2 cups (240g) all purpose flour
1/4 tsp salt
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp nutmeg powder
1.25 tsp cinnamon
2/3 cup (150 ml) sunflower/vegetable oil
1/2 cup (60g) brown sugar
1/4 cup (50g) granulated sugar
1 tsp vanilla extract
- Grate the zucchini
- Preheat the oven to 175C and line a 9*5 baking pan
- Sift the flour, salt, cinnamon, nutmeg, baking powder and baking soda in a small bowl
- In a larger bowl, whisk together the oil and sugars for 2-3 minutes till well combined
- Mix in the eggs one by one, whisking well after each addition. Mix in the vanilla extract
- Fold in the grated zucchini
- Fold in the flour mixture. Transfer to the baking pan
- Bake at 175C for 60 minutes. Once baked, let it cool to room temperature and then slice to serve