Zuchini Loaf

Veronica Burke from Bread Matters has supplied this delicious zuchini loaf, ideal at this time of year with courgettes in plentiful supply.

"This recipe was devised by Andrew to make something delicious from the glut of courgettes we often have in the summer. Each loaf (we have decided not to call it ‘bread’ as it is raised with baking powder and is really a cake) takes only 150g of courgette; so it isn’t a solution to all the excess produce – or a way of sneaking courgette into the diet of resistant family members.

"Most vegetable gardeners have a story about over-production. My favourite comes from a baking friend Angus who told us that, in the part of rural Canada he comes from, the only time his neighbours ever lock their cars is during the zuchini glut. They never worry that anyone will steal belongings from their parked car or pickup, but they won’t run the risk of finding a truck load of courgettes stowed in the boot when they return.

"Last year we produced even more green tomatoes than even I can serve fried in breadcrumbs, so we substituted them, very successfully, for the zuchini. Whichever moist green vegetable you choose, the cake will be delicious on its own, good with cheese and freeze well."

Bakes four 660g loaves

Zuchini loafIngredients

  • 400g egg 
     
  • 200g olive oil
     
  • 400g raw cane sugar 800
     
  • 600g courgette (grated)
     
  • 600g flour (light rye)
     
  • 25g baking powder
     
  • 45g cardamom (ground)
     
  • 10g salt
     
  • 250g raisins
     
  • 250g walnuts 

Method

  1. Beat the egg and sugar together until slightly fluffy. Then drizzle in the oil allowing the mixture to absorb some before adding more. The mix will be fairly liquid but should be smooth and a little aerated.
     
  2. Add the grated courgette and stir briefly.
     
  3. Sift together the dry ingredients and add them to the mix.
     
  4. Finally, add the raisins and walnuts and mix until everything is well-distributed.
     
  5. Deposit into greased and floured baking tins (or non-stick ones). The mix should come between half way and two-thirds of the way up sides of the tin. Put immediately into an oven pre-heated to about 190 °C/375°F. Baking will take about 30 minutes. If the top is taking too much colour before the middle of the loaf is done (as tested with a skewer), cover it with a sheet of silicone paper or similar.

The recipe includes salt because, unlike most baking fats (butter, margarine etc) oil doesn’t come with added salt. You can, of course, leave it out but you may feel that the flavour of the finished loaf lacks something.

660 g fits into the same size tin as we use for Borodinsky bread, which is equivalent to a fairly large ‘one pound’ bread tin. You will need to adjust the quantity per loaf if using different sized tins.

You can find out more about Bread Matters on its website or on Facebook. Soil Association members can get 25% off Bread Matters courses this September, click here for details






 

 

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