The hail the other day made a total mess of our veggie patch. I am not sure what will survive and what will not recover from the loss of leaves, and whether the fruit that is all pock marked will be okay or not. Time will tell I guess. We are still eating zucchinis though!

I think Zucchini Bread has to be my all time favourite thing to cook with Zucs. I am not really a cake fan but is so lovely and moist and fruity that it gets snapped up in a hurry in our house. I made one large loaf and twelve muffins but in the time it took for me to charge my camera battery (about an hour) half the muffins were gone. Now three days later there is only a little wedge of cake left. YUM.

This recipe is adapted from this one here at the Simple Recipes Blog – This is an awesome blog by the way with a huge variety of recipes and I have had a lot of success cooking them, and even changing them up a bit to suit myself like with this one!

3 eggs – I’ve made it with two eggs when I haven’t had three and just added in a bit of pineapple juice but it definitely works better with three
3/4 cup olive oil
2 cups sugar – I like to use brown sugar but any sugar will do.
2 teaspoons vanilla – I usually leave this out by accident and it makes no difference!
2 cups grated zucchini – or more if you have it. Squeeze out a little of the moisture if you are adding extra
1 can (425ml- or whatever small can you have) crushed pineapple, drained.
3 cups self raising flour
( OR 3 cups plain flour and 2 teaspoons baking soda plus 1/2 teaspoon baking powder)
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon of all spice (because that is my favourite spice)
1 cup mixed dried fruit – or sultanas – or raisins.

Preheat oven to 180°C.
In a LARGE bowl (and I mean large) beat eggs, add oil, sugar, and vanilla until foamy. Using a wooden spoon, stir in the zucchini and pineapple.

In a separate bowl, combine flour and spices. If you use the plain flour and baking soda etc mix it in well. Add the dry ingredients into wet a little at a time and gently stir. Add the sultanas and mix gently. It makes a fairly ‘wet’ cake batter so don’t be too alarmed if it seems gloopy.

The original recipe says to use two ’5 by 9 inch load pans’. I only have one large loaf pan so I usually fill a large muffin tray first and put whatever is left in the loaf pan. It seems to work equally well as muffins – if not better. The recipe says ‘bake for 1 hour’, for the muffins I find it takes about 20 minutes, maybe a little longer. The cake usually takes more like 45 minutes but I find the best way to know is to stick a wooden skewer in the middle to check if it is cooked through.

share the love

Close Bookmark and Share This Page

Save to Browser Favorites / Bookmarks

Ask backflip blinklist BlogBookmark Bloglines BlogMarks Blogsvine BuddyMarks BUMPzee! CiteULike Connotea del.icio.us

Digg diigo DotNetKicks DropJack dzone Facebook Fark Faves Friendsite folkd.com Furl Google

Jamespot Jeqq Kaboodle kirtsy linkaGoGo LinkedIn Ma.gnolia Mister Wong Mixx MySpace Netvouz Newsvine

oneview OnlyWire PlugIM Propeller Reddit Segnalo Shoutwire Simpy Slashdot Surphace Sphinn Spurl

Squidoo StumbleUpon Technorati ThisNext Twitter Webride Windows Live Yahoo!

Email This to a Friend

  Link HTML: 

 Permalink: 

 If you like this then please subscribe to the RSS Feed.

Powered by Bookmarkify™

More »

Related Posts: