Healthy Zucchini Bread
This cake is very moist, so if not eaten in 2 - 3 days, I would slice it and freeze it, or keep it in the fridge.
Peel the zucchini if you are serving this to fussy eaters that might shy away from the green bits in the cake.
Servings: 1 cake
- 1 medium zucchini grated, approx. 450g
- 125 ml olive oil 1/2 cup
- 2 eggs
- Zest of 1 lemon
- 20 ml lemon juice 1 Tablespoon
- 100 g (1/2 cup firmly packed) dark muscovado
- 120 g pecans chopped, 1 cup
- 135 g white spelt 1 cup
- 105 g wholemeal spelt 3/4 cup
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch of salt
Pre-heat the oven to 175C (155C fan forced).
Grease and line a Xcm x Xcm loaf tin.
Place the grated zucchini in a clean tea towel, roll up the towel and squeeze hard to remove some of the moisture. Do this over a sink or outside in the garden.
Add all of the wet ingredients into a medium sized bowl.
Stir gently to combine.
Place all the dry ingredients into another bowl.
Whisk gently to combine.
Pour the dry ingredients into the wet ingredients.
Combine the wet and dry ingredients. I use a spatula to do this, and gently cut the dry ingredients into the wet ingredients. Be careful not to overmix the batter.
Pour the cake mixture into the prepared loaf pan.
Bake for 35 - 40 minutes, or until the cake is well risen. A skewer inserted in the centre of the cake should come out clean.
Remove the cake from the oven, and cool in the tin for 15 minutes.
Take the cake out of the tin and allow to cool completely on a rack before slicing.