Yeah, I know what you’re thinking: “zucchini in cake?!” You’re  probably used to sweet baked goods made with chocolate or fruit, but using vegetables in cakes isn’t as odd as it would seem. There are so many different sweet recipes out there that use all kinds of vegetables; think traditional favourites of pumpkin pie and carrot cake, and more unusual recipes like chocolate beetroot cake or spinach brownies! After being in a bit of a baking  funk, I wanted to make something that was not only delicious but also something a little different. I thought about making Jessica Seinfeld’s recipe for brownies with spinach, but I wasn’t in the mood for something chocolatey. After searching through my very disorganised folder of online recipes I’ve bookmarked, I came across this recipe and knew it was the one to make.

It’s very similar to a carrot cake, only with grated zucchini and different spices instead. It is a very simple recipe and takes hardly anytime to prepare at all.  I didn’t follow the recipe as printed (I’m such a rebel!) and used walnuts instead of pistachios and added cinnamon and cloves to the mix. I’m quite time poor these days, so I didn’t even bother with the frosting and it’s a one-bowl recipe which means less time washing up and more time eating!

Zucchini Spice Loaf

Adapted from recipe found in Delicious magazine, February 2007 here.

3/4 cup (185ml) sunflower oil

1 cup (220g) caster sugar

3 eggs

1 tsp vanilla extract

1/2 cup (75g) walnuts, finely chopped

1/2 cup (60g) almond meal

2 cups grated zucchini (about 2 big ones)

1 teaspoon ground cardamom

1/2 teaspoon ground mixed spice

1 teaspoon ground cinnamon

dash of ground cloves

1/2 tsp bicarbonate of soda

1 1/2 cups (225g) self-raising flour

1/2 cup (75g) plain flour

1. Preheat oven to 180°C. Grease a loaf tin and line base and sides with baking paper.
2. Using a whisk, combine the oil, sugar, eggs and vanilla until thick. Stir in chopped nuts, meal, zucchini and spices. Sift over baking soda and flours, and stir to combine. Pour into pan and bake for 60 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 20 minutes, then turn onto a wire rack and cool completely.