Loverly Recipes: Zucchini bread


Yesterday was one of those rare, amazing days where the stars align and all are happy and smiling at ours. The fighting was minimal, the sun shone and for the first time in his 2 and a half years Mr 2 slept for 12 hours overnight. It’s a tad boring for me to write about my constant sleep woes with him but the nights are long and often dreadful.

I also had brunch with one of my oldest and dearest friends at a cafe I love. I ordered a zucchini bread with whipped ricotta, honey and walnuts and it was delicious. It got me to thinking how it would be a great lunchbox item and veggie smuggler for Mr 2 so I was determined to make it with the homegrown zucchini my grandma gifted us.

After searching my recipe books to no avail and chatting to Amy she suggested this recipe via kitchn. It has however, got a super lot of sugar so I wanted to experiment a bit.

Here’s my version:

400gm (ish!) grated zucchini
3 cups plain flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon grated nutmeg
1 cup seeds – I went a mix of sesame and LSA mix – the original recipe suggests nuts or sultanas but I wanted to keep it simple and nut free for a lunch box experiment – I think walnuts would rock especially!
3 eggs
3/4 cup coconut oil
1/2 cup buttermilk (my mix was a bit dry so I added this at the last minute) – you could do plain yoghurt or even some milk with a dash of lemon juice as a substitute
1/2 cup maple syrup
2 teaspoons vanilla extract

1. Place zucchinis in a muslin, chux style cloth or even kitchen paper and squeeze out as much liquid as possible. Preheat oven to 175 Celsius.
2. Mix all dry ingredients together – flour, spices, baking powder and baking soda & seeds.
3. Mix eggs, oil, vanilla, buttermilk and maple syrup together.
4. Add zucchini to the flour mix and lightly mix.
5. Add wet ingredients to the dry ones and mix gently. Like muffins, if you overmix it’ll be stiff.
6. Pour mix into two greased loaf tins and bake for 45 to 50 minutes, testing with a skewer in the centre to see if it comes out clean.
7. Let cool in the tin for 10 minutes and then invert on to a cooling rack to allow to cool completely.

Our family of four ate one loaf today!!!! Suffice to say it is rather yum. I’m going to try a more savoury version adding cheese and spices like cumin and paprika next.

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