Get Loafed

I recently ran a wee little craft night at my favourite local hang, dbl Ristretto. I decided to treat the lovely people who came out that night with a piece of slice to accompany their evening coffee. Afterall, it’s winter and they came out after dark. POINTS!
Anyway…. I had a few requests for the recipe of the zucchini and walnut loaf I made that evening. I have been making this recipe for a few years now and my favourite adaptation is the vegan one I currently use. The original calls for white flour and HEAPS of caster sugar but I have found a happy and healthier compromise that still tastes divine and is a little lighter on the nasties. 
Please give this loaf a try. You can serve it warm or cool and it’s freezer friendly, but I bet it doesn’t stay in there long. 🙂 Enjoy, Poppets.
Get this stuff out of the cupboard:
  • 2 2/3 cups wholemeal flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp mixed spice
  • 1 cup brown sugar
  • 1 1/2 large over ripe bananas, mooshed  
  • 200ml sunflower oil
  • 2 tsp vanilla extract or agave syrup
  • 3 large zucchini, grated
  • 3/4 cup (75g) walnuts, toasted, chopped, plus 6 whole walnuts to garnish
  • 1/3 cup dried cranberries (craisins)

Now follow this simple method:

Preheat oven to 150°C. Grease and line a 2-litre loaf pan.

Sift flour, soda, baking powder and spices into a large bowl.

Stir in sugar, then add mooshy banana, oil, vanilla (or agave), zucchini, nuts, cranberries and a pinch of salt. Stir with a wooden spoon until well combined, then spread into the prepared pan. Top with extra nuts.

Bake for 1-1 1/4 hours or until a skewer comes out clean. Cool slightly in pan, then turn out onto a wire rack to cool completely. 

 VOILA! Now grab the kids and/or the lover, a picnic rug and a sunny spot. Morning tea is served. 
Peace and (a big, fat slice of) loaf.
E. x

One thought on “Get Loafed

  1. Pingback: Wheels in motion | Suburban Simplicity

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