Serves 8
After my recent success with the Chocolate Zucchini Cake, I couldn’t wait to give this a go! This one is for all the veggie smugglers! It’s got a great texture, kind of like a cake-loaf hybrid, hence the name! It’s relatively low in sugar, freezer friendly too and now there’s a Thermomix conversion! What’s not to love?
Ingredients -Traditional
2 large eggs
½ cup (125ml) vegetable oil
85g soft brown sugar
350g zucchini, coarsely grated
1 teaspoon vanilla extract
300g plain flour
2 teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon bicarbonate of soda
½ teaspoon baking powder
140g sultanas
How to – Traditional
- Heat oven to 180C/160C fan-forced. Butter and line a 2lb loaf tin with baking paper.
- In a large bowl, whisk the eggs, oil and sugar, then add the zucchini and vanilla.
- In another bowl, combine the remaining ingredients with a pinch of salt.
- Stir the dry ingredients into the wet mixture, then pour into the tin.
- Bake for 1 hour, or until a skewer inserted into the centre comes out clean.
- Leave to cool, then serve, or freeze for up to 1 month
Ingredients – Thermomix
2 large eggs
125g vegetable oil
85g soft brown sugar
350g zucchini, roughly chopped
1 teaspoon vanilla extract
300g plain flour
2 teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon bicarbonate of soda
½ teaspoon baking powder
140g sultanas
How to – Thermomix
- Heat oven to 180C/160C fan-forced.
- Butter and line a loaf tin with baking paper.
- Add the zucchini to the TM bowl and chop for 3 seconds on speed 5. Set aside.
- Add the eggs, oil, sugar and vanilla and mix for 10 seconds on speed 5.
- Add the flour, bicarb, baking powder and spices and mix on reverse for 2o seconds on speed 5.
- Add the zucchini and the sultanas and combine for 10 seconds on reverse speed 5.
- Transfer the mixture to prepared tin.
- Bake for 1 hour, or until a skewer inserted into the centre comes out clean.
- Leave to cool, then serve, or freeze for up to 1 month
Other info
Preparation time: 15 minutes plus standing Cooking time: 1 hour
TIP! Zucchini can hold a lot of water, which may affect the finished texture of the cake. If the grated zucchini seems watery, squeeze out some of the liquid, then add the zucchini to the mixture. The water content of the zucchini can also affect the baking time of the cake, so return it to the oven for another 5 minutes if it needs it, – simply test with a skewer to comes out clean.
If you like your loaf with a bit of crunch, you can add about 80g of chopped pecans or walnuts.
If you think orange is awesome, substitute orange juice for vanilla and add some grated orange zest at stage 2.
