Life's Bounty

My Lifestyle Blog

  • Home
  • Travel
    • General
      • Armchair Inspiration
      • Travel Tips
    • Africa & Middle East
      • Morocco
      • Dubai
      • Egypt
      • Jordan
    • Asia
      • Borneo
      • China
      • Hong Kong
      • India
      • Nepal & Bhutan
        • Bhutan
        • Nepal
      • Thailand, Laos, Vietnam, Cambodia
        • Cambodia
        • Laos
        • Thailand
        • Vietnam
    • Australasia & Pacific
      • Australia
      • New Zealand
      • Vanuatu
    • Europe
      • Denmark
      • England
      • Greenland
      • Iceland
      • Russia, Belarus and the Baltic States
      • Spain & Portugal
    • Latin America
      • Ecuador & Galapagos
      • Mexico, Guatemala & Belize
      • Peru
    • North America
      • Canada
  • Garden
    • General
    • Maintenance
    • Plants
  • Kitchen
    • Recipes
    • Drinks
    • Equipment
    • Preserving Methods
  • Craftroom
    • Bath & Beauty
    • Cards
    • Featured Artists
    • Jewellery
    • Other crafts
    • Powertex
  • Gift Ideas
  • About Me

Zucchini Loaf

March 6, 2015 By sue Leave a Comment

When you have got masses of zucchini or courgettes growing in your garden and they all come at once, it can be quite daunting to think “what else can I possibly do with them?”.  In an earlier post I recommended that you grate the zucchini and freeze it in 1 cup amounts.  This recipe is perfect for using your grated zucchini and is delicious.  The first time I made it I followed the recipe exactly (apart from adding some ginger to it) and it was nice but a bit dry and a little too sweet for my liking.  So the second time I replaced the sugar with some honey and increased the amount of oil and came up with a moist and not too sweet variation.  I’ve given both the options below so you can choose which you prefer.

P10504131 1/2 cup flour

1 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground nutmeg

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp baking powder

1 cup sugar (I use 3/4 cup honey or rice syrup)

1 cup grated zucchini (frozen works well)

1/4 cup vegetable oil (I use 1/2 cup)

1 egg

1/4 tsp lemon zest

In a mixing bowl combine flour, cinnamon, ginger, nutmeg, baking soda, salt, and baking powder.  In another mixing bowl combine sugar, grated zucchini, oil, egg and lemon zest. Mix well and pour into the flour mixture, stirring until just combined.

Pour mixture into a lined loaf tin.  Bake at 170C for about 50 minutes or until a skewer inserted into the centre comes out clean.  Cool for 10 minutes before removing onto a wire rack.


Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

Filed Under: Kitchen, Recipes Tagged With: Courgette, Recipes, Zucchini

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Life’s Bounty is about all the things I enjoy experiencing, creating, and sharing. Join me as I travel in search of new experiences; coax more produce from my backyard in Auckland, New Zealand and preserve the harvested bounty; and try my hand at making anything from cider to jewellery to cards to gift packs of soap.
Adventure Tours Australia
Peregrine Adventures AU

Connect with me

  • Facebook
  • Pinterest

Sign up for weekly updates

Categories

Tags

Apple Arctic Armchair Inspiration Aubergine Australia Banana Bath and Beauty Berries Bhutan Blueberries Broad Beans Card Techniques Cheese-making China Chutney and Relish Courgette Drinks Edible Flowers Eggplant Feijoas Figs Galapagos Gift Ideas Ginger Greenland Guatemala Herbs Iceland Jams Jellies and Marmalades Jewellery Techniques Lemon Lime Mexico Nepal Preserving Recipe Recipes Russia & Baltic States Sculpture Strawberries Tomato Travel Travel Tips Vegetables Zucchini

Copyright © 2022 Sue from Life's Bounty · Log in

Posting....
 

Loading Comments...