sharing recipes from one generation to the next
Working on “Please Pass The Recipe” has led me to revisit recipes that I stopped making years ago for no apparent reason. This zucchini loaf is one I remember vividly from the seventies, at a time when zucchini was just entering greengrocers in Australia as a mainstream vegetable, a recipe I remember my mum making repeatedly. While it was in the oven baking, the delicious aroma sent me deep into reverie, back in my childhood home, thinking of my Mum and her quirky ways in the kitchen. Mum called this cake zucchini bread and always served it as an afternoon tea loaf slathered in butter, but I prefer its gentle flavour with a cup of herbal tea.
Memories of a sugary sweet crust led me to modify the original recipe I have handwritten in my recipe folder. I have more than halved the sugar content and re examined the method. I am very happy with the result.
This recipe makes 2, 8cm X 26cm loaves
1 cup fine raw sugar
1 teaspoon vanilla essence
Zest of one lemon
1 cup of vegetable oil
2 cups of coarsely shredded zucchini
3 cups plain wholemeal flour
½ teaspoon baking powder
1 teaspoon bicarbonate of soda
3 teaspoons ground cinnamon
1 cup walnuts, roughly chopped
Preheat the oven to 160C. Grease your loaf tins and line with baking paper.
Beat the eggs and sugar until thick and creamy. Continue beating the egg mixture while you very slowly pour the oil into the side of the bowl, much as you would if you were making mayonnaise. The mixture will become thick like mousse. Stir in the shredded zucchini, lemon zest and chopped walnuts. Sift together the flour, raising agents and cinnamon; return the bran from the flour to the bowl. Fold the flour mixture into the wet ingredients, combining thoroughly.
Spoon the batter into the cake tins then bake for 45mins – 1 hour. The cakes are cooked when a skewer inserted into the centre of the cake comes out without any uncooked batter clinging to it.