Zucchini Loaf
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We all know what it’s like when it’s zucchini season, blink and suddenly you have more zucchinis in your garden than you can keep up with.
Not sure what to do with them? Don’t let them go to waste, try this easy but delicious zucchini loaf recipe
Ingredients
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½ cup of vegetable oil (or use canned pineapple juice)
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1 cup brown sugar
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2-3 tsps Mrs Rogers Natural Flavoured Vanilla Essence
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2 eggs
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2 medium zucchinis, grated (yellow or green)
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1 ½ cups flour, sifted
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½ tsp Mrs Rogers Baking Powder
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½ tsp Mrs Rogers Baking Soda
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½ tsp Mrs Rogers Ground Cinnamon
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¼ tsp Mrs Rogers Ground Ginger
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¼ tsp Mrs Rogers Ground Nutmeg
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½ tsp Mrs Rogers Salt
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Mrs Rogers Baking Paper (for lining loaf tin)
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Optional: 227g can crushed pineapple in juice, drained
Directions
Preheat the oven to 180°C conventional or 160°C fan bake, and line a loaf tin with baking paper.
In a large bowl, place your oil, brown sugar and vanilla essence, and whisk until combined. Add the eggs and continue whisking until they are incorporated.
In a separate bowl, add the flour, baking powder, baking soda and mix to combine. Add in the grated Zucchini (and crushed pineapple if using) and fold through the dry mix and then add into the wet ingredients, fold through until just combined.
Place mix into your prepared loaf tin and bake for 30-40 minutes or until a skewer inserted into the center comes out clean.
Carefully remove from oven and let loaf cool in tin for 10 minutes, then remove and place on a wire rack to cool.
Recipe Note
Tips - If you don’t have all the individual spices in your pantry, you can just swap them for 1 tsp of Mrs Rogers Mixed Spice, easy and delicious!
- With 15mins left of cook time, remove loaf from oven and spread some of your favourite relish over top and sprinkle with grated cheese, place back in the oven for the rest of the cooking time.
- Canola is a top choice for vegetable oil due to its very neutral flavour and light taste, which allows the flavours of the zuchinni loaf to shine.