Zucchini in a cake? Yes.
I can feel all of you frowning. And the pity you have for my poor young son who has one of ‘those’ mothers. You know, the kind who hides vegetables in their food. Even in the goddamn cakes! That poor poor boy!
To my defence, carrots are socially accepted in the cake world. And if it is okay for carrots, why should we shun the old zucchini? Especially considering zucchini has pretty much no flavour. It is virtually undetectable in this cake.
And now I hear you all ask yourselves “so what’s the friggin point of putting a goddamn zucchini in a cake, if it’s not there for the flavour?”
Well, surprisingly it’s not there as a means to sneak vegetables into my kid’s diet (though I must admit it is a definite bonus).
The zucchini lends moisture, much the same way any grated fruit would. Zucchini is perfect at taking on the flavour of anything it is cooked with, rather than being the star of the show. Alas, this little cake, if you could imagine, tastes like a lovely moist cinnamon loaf, dotted with sultanas throughout. Subtly sweet, it’s the perfect kind of morning tea fare I like to snack/gorge myself on.
It keeps well for quite a few days, you can pop it in the toaster if you like and serve it with a hunk of butter. It is a great snack for work and is excellent in school lunch boxes. If you think the green flecks might deter your children, you can peel the zucchini before you grate it. But then you would literally be sneaking vegetables into food. Like Jerry Seinfeld’s wife. Which would mean you are one of ‘those’ mums. Like me, only sometimes.
Zucchini + Sultana Bread
makes 2 loaves
– 1 and 1/2 cups raw caster sugar
– 3 eggs
– 1/2 cup olive or vegetable oil
– 1/2 cup plain yoghurt (full cream)
– 2 cups grated zucchini
– 2 teaspoons vanilla extract
– 2 cups self raising flour
– 1 cup wholemeal self raising flour
– 2 Tbsp cinnamon
– 1 cup sultanas
Preheat your oven to 180 degrees C and prepare 2 loaf tins with baking paper.
Grate your zucchini and set aside.
In a large bowl, beat the eggs, oil, yoghurt and caster sugar. Add the vanilla extract and grated zucchini and stir until combined.
Sift in the two flours and cinnamon and fold in gently. Stir though the sultanas.
Divide the mixture into the two prepared loaf pans.
Bake for an hour, or until a skewer comes out clean. Leave to rest for a few minutes before removing from the tins and cooling them on a wire rack.
16 thoughts on “Zucchini + Sultana Loaf”
Looks delicious, I’d love to try it! Can I check the recipe though – you list caster sugar as an ingredient but the directions stipulate coconut sugar…
fixed now. X
Thank you 🙂
Oh cripes! That was a typo, thanks for pointing it out!! : )
That sounds wonderful. Courgette is such a fantastic cake ingredient!
Thank you frugalfeeding! Agree wholeheartedly!! X
Lovely, looks so light. X
Thanks Deena it really does have such a lovely texture! X
Mmm these look delicious, and so adorable! Great colour and they look so well risen.
Thank you Charisma! I agree, they did rise very well and bake nice and evenly – always a surprise for my ever unreliable oven!! X
You came into my life just at the right time Jade. I am overwhelmed with zucchini from my garden. This looks delicious. Lovely photos too!
Thank you so much Jennifer! It is well and truly that time of year, we are all looking up new ways to make use of the surplus zucchini! Hope you give these a go. X
You’ve been nominated for the Liebster Blog Award! Check it out: http://dailyexploits.wordpress.com/2014/03/20/coconut-milk-and-the-liebster-blog-award/
Wowzers! I’m chuffed!
Got a lot on my plate at the moment so apologies if it takes me a while to get my shizzle together – very excited though. Thank you kindly! X
Yum! I don’t pity your son I envy him x
Sam, feel free to pop round for a piece of wholemeal/veg something or other whenever you please. X