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Chocolate & Zucchini Loaf

Chocolate & Zucchini Loaf

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Hi, hello, I'm back. I swore to myself I wouldn't write 'oh it's been so long' cause I wouldn't leave it so long between posts. Yet, here I am, posting a recipe for the first time in roughly 2-3 months. Let's go with 2 months. Better late than never, hey

I’m a sucker for a good loaf. There is nothing better than a good textured cake, with loads of flavour, not too sweet but enough to satisfy that cake craving. This loaf is exactly that!

Unpopular opinion: I’m not into icing. I know lots of people that prefer icing to the actual cake but I belong to the small minority that would pick cake over icing any day. So this one is left to its own device, as a nude loaf – the way I think it should be, always. However a nice icing wouldn’t go astray, cream cheese or buttercream.. I mean, if that is your thing.

 

Makes: one loaf.
Serves: as much as you can fit in your tum. 
Recipe adapted from Good Food. 

Ingredients

2 large zucchinis (about 2 large zucchinis/400-450g)
½ cup rice bran oil (or neutral oil)
2 eggs
1 tsp vanilla extract
1 cup caster sugar
pinch of salt
½ tsp cinnamon
½ cup cocoa
1 cup plain flour
½ tsp baking powder
1 tsp bi carb soda

Method

1.     Pre-heat oven to 170 degrees celcius (fan forced). Line and oil a 17 x 8 cm loaf tin. I know that sounds specific but I measured mine and you can’t fight maths.
2.     Grate the zucchini into a bowl and set aside.
3.     Put the oil, eggs, sugar and vanilla in a large mixing bowl and whisk until combined.
4.     Sift over the flour, baking powder and bi-carb soda, cocoa and cinnamon. Add salt and fold into the wet ingredients until combined. Add the zucchini and mix to combine. 
5.     Pour the mixture into the lined tin, and pop into the oven for roughly 1 hour or until a metal skewer comes out clean.
6.     Remove from oven and leave to cool in tin for 15 minutes until turned out onto a wire rack to cool completely.

Notes

-       You could make a cake, muffins, mini muffins – the options are endless/not limited to a loaf form. 
-       17 x 8 cm loaf tin may be hard to find, I’m not sure. It is just the one I use. I like my loafs to be more of a square, than a rectangle. I like a loaf with height – fussy, I know.
-       All ovens differ in temperature control, so if your oven runs hotter – maybe check it after 50 minutes. Nothing worse than a dry loaf.
-       Fresh loaves are good, but day old loaves are even better.
-       It’ll last in a tin or air tight container for roughly 3 days. Freezes well too, if it makes it into the freezer. 
-       It's nice with a dollop of coyo, banana and a drizzle of maple. Tried that out last night, can confirm it was a winner. 

 

 

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