Zucchini Loaf

At this time of the year we are cleaning out the garden and finding zucchinis as big as a mans arm. These zucchini are not great for cooking for dinner, but they are great for grating, and using for other recipes. This weekend I have been making zucchini loaf for the freezer.

This recipe freezes really well, thaws quickly and tastes delicious. You can add some cocoa to the recipe in place of the coconut (or a little of both) and add walnuts, raisins, chocolate chips, or all manner of other delicious goodness.

I always double this batter, which fills two loaf tins and a cake tin, and cook them all at once. Happy baking.

Kia makona,
Mawera

Zucchini Loaf

• 1 cup brown sugar
• 1/2 cup white sugar
• 1/2c coconut or cocoa
• 3 eggs
• 1 cup good oil
• 2 teaspoons vanilla extract
• 2 cups plain flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups grated zucchini (you can add a little more, I always do!)
• 1 cup chopped walnuts or raisins, or chocolate chips (anything you like)

Grease two loaf tins or a 20cm cake tin. Preheat oven to 180 degrees C.
Mix all dry ingredients together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. 
Add dry ingredients to the egg mixture and stir until combined.
Grate zucchini.  Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. 
Cool in pan on rack for 20 minutes.