After visiting family friends who own and run Sapo Bravo Farm (Organic Fruits & Veggies) in Lytton, BC, I came home with A LOT of Zucchini.
I decided to finally make a zucchini loaf/cake! It was delicious, simple and healthy! Here is the great recipe!
I tweaked the recipe I found from Anja’s Food for Thought. I decided to add some additional flavours! I added fresh raspberries (from our bush), chocolate chips, some ground coffee (with coffee beans decoration), yogurt, and hemp seeds.
This makes 1 awesome, healthy loaf!
> Preheat oven to 350 F. Grease or line a loaf pan. I used parchment paper.
> In a large bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, cinnamon and cocoa powder.
> In another bowl, beat the eggs. Whisk in yogurt, syrup & oil
> Combine wet with dry ingredients until just combined. Stir in grated zucchinis, raspberries, chocolate chips, walnuts and any other flavours you wanted to add.
> Pour/Ladle batter into loaf tin and bake for 45 Minutes – 1 hour (or longer). This depends on how “wet” your zucchini was. Use a tooth pick to check – it should come out clean. My loaf took close to 1 hour 10 minutes, as my organic farm zucchini were very fresh and moist.
> When loaf is baked, let it cool. Then you are ready for a “treat”. It’s so healthy, you can have 2 slices 😉
Some other flavour ideas I had were:
> Maple Coffee
> Carrot & Zucchini (w/ cream cheese icing, of course)
> Coconut Lime
> Earl Grey
> Cardamom Pecan
> Walnut Chai
Zucchini is a great, neutral base for just about any flavour combination! Which flavour would you choose?