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.