Healthy Snacks, Yummy Recipes

Kinda Gingerbread-y in a Vegetable-y Kinda Way: Wholemeal Zucchini Bread


Preheat your oven to 180 C (350 F)

In a medium bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg

In a large bowl whisk together the vegetable oil, eggs, sugar and vanilla extract until well combined

Stir in the grated zucchini and grated apple

Fold in the flour and spices mixture

Finally fold in the coconut and walnuts and stir your mixture until all your ingredients are combined

Pour into a greased loaf tin

Bake in the centre of your oven for 50-60 minutes or until your bread has risen and a skewer inserted in the centre comes out clean

I serve mine sliced with a little spread of butter.  The original recipe includes a cream cheese frosting.

To make the frosting:  Beat together a 1/4 cup of softened butter and 110g (4 ounces) of cream cheese until completely smooth and then gradually add in 3 Tablespoons of Icing Sugar (Confectioners Sugar).  Stir in a 1/2 teaspoon of vanilla before spreading over the  zucchini bread (allow to cool completely first).

* Recipe adapted from this one

3 thoughts on “Kinda Gingerbread-y in a Vegetable-y Kinda Way: Wholemeal Zucchini Bread”

  1. I swear to god you have GOT TO MAKE A COOKBOOK! You’re pictures are fantastic!
    I have a similar recipe, but to add coconut! What a concept!
    I think grated zucchini is the grossest looking thing! I get past it though. I don’t know why.
    Yes, definitely with a cup of tea! Spread alittle cream cheese on it, too!
    And I just love that picture in your header! So serene!

    1. Grated zucchini is a teeny tiny bit vomit-like in appearance (ewww!). It’s a good thing it’s tasty 🙂

      I love the way zucchini bread hides zucchini pretty successfully from kids (and grown ups…hubby is not a fan)….mmm and cup of tea with a smear of cream cheese sounds divine.

      Thanks Irene, we’re lucky to live in such a pretty area.

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