This zucchini loaf is a thing of beauty
It may sound a little strange but trust us when we say this moist, sweet zucchini loaf is a wondrous thing, and you should definitely try it out.
Zucchini loaf
Preparation: 10 minutes
Baking: 1 hour
Ingredients:
- Baby marrow 740 g, grated
- Free range eggs 4
- Butter 320 g, melted
- Muscovado sugar 190 g, plus 2 T
- Sugar 200 g
- Vanilla extract 2 t
- Flour 520 g
- Woolworths mixed spice 2 ½ t , or cinnamon and nutmeg
- Bicarbonate of soda 1 ½ t
- Baking powder 1 t
- Creme fraîche 1 cup
- Honey 3 T (optional)
Method:
- Preheat the oven to 180°C. Place the baby marrow in a large bowl with the eggs, butter, sugar and vanilla extract, and mix.
- Mix the flour, mixed spice, bicarbonate of soda and baking powder, then fold the dry ingredients into the wet ingredients until fully incorporated, taking care not to overmix.
- Divide the batter into 2 greased and lined 22 cm loaf tins, then sprinkle over the remaining Muscovado sugar. Bake for 1 hour or until golden brown and cooked through. Serve warm with creme fraîche and honey.
Cook’s note: This recipe was inspired by one developed by Smitten Kitchen https://smittenkitchen.com/ . It yields a superbly tender loaf cake, with a lovely crunchy top.
Makes 2 loaves
Feeling inspired?