I love zucchini and use it frequently in Chinese stir-fries, grilled or with pasta. I was curious to see if I could make something sweet with it. I came across this recipe, which is supposed to be healthier because it is low in fat uses whole-wheat flour. I’ve made low fat cakes before and I worry about the texture, so I added chopped up apple and some walnuts. Since I added walnuts, I reduced the oil to ¼ cup. The loaf looks a little flat because the pan I used was too big.
3/4 cup whole-wheat flour
3/4 cup white flour
1/2 tsp. salt
1 tsp baking powder
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 cup soft brown sugar, lightly packed
1/3 – 1/4 cup vegetable oil
1 tsp vanilla essence
1 1/2 cup grated zucchini*, lightly packed
1 granny smith apple, peeled and chopped into small cubes
1/4 cup walnuts, roughly chopped
(* I peeled the skin, but you can leave it on)
Preheat oven to 160°C (fan-forced).
Sift all dry ingredients in a medium-sized bowl and mix well.
In a large mixing bowl, beat the eggs with the sugar until foamy, about 1–2 minutes.
Add oil, zucchini, apples, walnuts and vanilla and beat to combine.
Fold in dry ingredients into wet ingredients and stir until combined. Batter will be thick and a little lumpy.
Pour into greased loaf pan and bake for 45–50 minutes, or until a toothpick comes out clean. Cool loaf on a cooling rack.