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Ginger & Zucchini Loaf
Grating vegetables is a fantastic way to sneak them into your baking – and kids can never tell! Make sure there is baking soda in the recipe when you’re baking with vegetables as it will help break them down.
Prep Time
25 mins
Cook Time
1 hour
Serves
makes 1 loaf
Baking
Dairy Free
Vegetarian
Picnic
Kids
Ingredients
2 eggs
1 cup soft brown sugar
3/4 cup neutral oil
2 tsp vanilla extract
2 zucchini, grated and squeezed to remove excess moisture (you should have about 2 cups grated zucchini)
1 3/4 cups wholemeal flour
1 tbsp cinnamon
1 tbsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup finely chopped crystallised ginger
TO SERVE (OPTIONAL)
butter
fig jam
Method
Preheat oven to 180°C/350°F fanbake. Grease the sides of a large (6-8 cup capacity) loaf tin and line the base with baking paper.
Place eggs, sugar, oil and vanilla in a bowl and whisk to combine. Add the zucchini, then the dry ingredients and crystallised ginger. Mix to combine.
Transfer mixture to prepared tin and bake until the top is golden and cracked and a skewer inserted into the middle comes out clean (about 1 hour).
Allow to cool in the tin before turning out. It will keep in an airtight container for up to a week.
Slice and spread with butter and jam before serving, if desired.
SWAP IT OUT
Use 2 cups grated beetroot or carrot instead of the zucchini.
