Happy to be back in the home London kitchen, Sunday put me in the mood to work with food. I had been planning to make granola and pizza dough, but then I remembered seeing frugal feeding’s recipe for “courgette loaf cake” — aka zucchini bread. As it is zucchini season and we happened to have a couple in the fridge, I thought the bread would make a delicious post-run treat and that F would enjoy it after returning from a very long cycle. (For the record, he did enjoy it — so much so that we devoured half the loaf between the two of us on Sunday alone.) I was also surprised at myself for not already having a go-to zucchini bread recipe (though I do have these tasty zucchini bread pancakes) so had to remedy that quickly!
This quick bread is packed with zucchini, well-spiced, and not too sweet. Lemon zest — which I was initially skeptical about — adds a nice, zesty brightness to the flavor, and I subbed in some whole wheat flour for a semblance of health. The result is a moist, filling, delicious loaf, great on its own or warm with butter.
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Zucchini Bread (adapted from frugal feeding; makes 1 loaf)
- 200g plain/all-purpose flour
- 100g whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- zest of 1 lemon
- pinch of salt
- 325g zucchini, grated (~1.5 medium zucchinis)
- 125g brown sugar
- 2 eggs
- 150mL sunflower oil (or other neutral oil)
- optional: 50g (~1/2 cup) pecans or walnuts
- Preheat the oven to 180C (160C if using a convection oven). Grease a loaf pan.
- In a medium bowl, whisk together the flours, baking soda & powder, spices, lemon zest, and salt.
- In a separate bowl, whisk together the zucchini, brown sugar, eggs, and oil.
- Pour the wet into the dry mixture and stir to combine. Stir in the nuts, if using.
- Scrape the batter (it will be thick) into the loaf pan and bake for 60-70 minutes or until an inserted knife comes out clean. (You may have to cover the loaf with foil partway through baking, so the top doesn’t burn.)