Thursday, September 3, 2015

Zucchini Bread (It's Just Like Banana Bread)


I  got an awesome deal on zucchini at Aldi recently and thought I'd use the extra I don't use in meals to make an old family favourite - zucchini bread. This is another recipe from my childhood Betty Crocker recipe book, with my own tweaks.

A few years ago I thought I'd try and introduce a local cafe to the idea of selling it to their patrons. I bake - you sell. Even though I gave them an amazing taste test, they never got back to me. I just thought "maybe Australia isn't ready for zucchini bread."

All the Aussies I've ever talked to have this idea that it's a savoury loaf. It's not. 


It's just like banana bread, but with out the buttermilk or bananas(duh), and comes with the spicy addition of cinnamon and cloves. When they taste it for the first time they are surprised by the subtle sweet flavour of zucchini with the stronger, but not overpowering hints of cinnamon and clove. And then they want more. They always want more.



I made an extra loaf last night and took it with me to my local playgroup this morning. Again, I had numerous requests to share the recipe - IMMEDIATELY! ARGH stop shouting at me. So here I am, doing my job, like the bitch to playgroup that I am.


Let's Get It on

Prep: 15 Minutes    Bake: 1hr Cool: 2hr   Makes: approximately 2 Loaves 

Ingredients

Wet:
3 cups of shredded zucchini (2 to 3 medium) - I used the food processor but you can use a grater
1 ⅔ coconut sugar (or caster/granulated white sugar)
⅔ cup melted coconut oil (or vegetable oil)
4 large eggs
2 teaspoons vanilla 

Dry: 
3 cups of plain/all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ cups of nuts - I used pecans but usually use walnuts.

Optional Topping: 2 Tablespoons of brown sugar and ½ teaspoon of cinnamon

Getting up close and personal with my nuts

1. Heat the oven to 180C (350F) or 160C Fan Forced. Move the oven rack to low position so that tops of pans will be in the centre of the oven. Grease the bottoms of two 8 x 4 inch loaf pans or one 9 x 5 inch loaf pan.

2. In a large bowl, mix together wet ingredients. Use an electric mixer on low if you prefer.

3. Add dry ingredients to the bowl and stir until all mixed in, leaving the nuts until last.

4. Optional Step - Add topping down the centre of the loaf, taking care to not let much touch the sides of the pan because it will burn if it does.

5. Bake 8 inch loaves for 50 to 60 minutes, 9 inch loaf for 1 hour and 10 minutes, or until toothpick comes out clean. Cool 10 minutes on wire rack.

6. Loosen sides of loaves from pans and remove onto the wire rack. Cool completely for 2 hours. Store at room temperature for up to 4 days, or in the fridge for 10 days.

Enjoy and share with your friends who have never heard of the goodness that is zucchini bread. Blow their minds. Start a revolution. They will be chucking those old savoury zucchini slice's out the window in place of this sweet (and almost healthy) recipe.
Share with your friends by clicking on the little Facebook button.

Here's another great recipe from Peachy Keen Mumma

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