Comments on: Zucchini Spice Loaf

By: Jood

Jood — Sun, 04 Oct 2009 15:29:36 +0000

Thanks so much for the camera and lens info. I’m an amateur at everything so every bit of info helps. You’re a saint!
I don’t think I would have the chance to photograph my baking unless it was to submit to cakewrecks.com
I did get around to making this recipe but I seriously botched it. It was quite soggy but it tasted alright. Am I supposed to wring out the liquid from the zucchini before mixing it in? I ended up having to slice it up and re-bake it like biscotti just to ‘dry’ it out.
Back to the drawing board for me…

By: cherryblossomcupcakes

cherryblossomcupcakes — Wed, 30 Sep 2009 21:19:51 +0000

Great recipe, thank you! We always end up with a glut of zucchini in summer and I never think to bake with them. I wonder if I could do a zucchini cupcake (doesn’t really sound appetizing does it?)

By: gine

gine — Tue, 29 Sep 2009 22:45:21 +0000

love your blog ^^! XOXO

By: Jood

Jood — Thu, 24 Sep 2009 17:09:29 +0000

I have been hesitating to do anything to zucchini but steam and eat them solo but your recipe seems to have turned out really well. It sounds very much like a carrot kind of cake with all the spices and while I LOVE, LOVE, LOVE carrot cake, I am a bit bored of making it all the time.

I’ve been living abroad for a number of years now and have just discovered your blog.

I love it and makes me think so much of home. I get so homesick when you bake anything Australian. I am going to make those Lamingtons and, given the abundance of fresh coconuts in my current part of the world, it would be a crying shame not to make my own. I haven’t had one for at least ten years! I need to make myself some sausage rolls too. How I miss them! I found myself craving a finger bun too after reading your lamington entry.

Anyway, your food photography is great too – not in the least bit lame – you are too modest! Very clean, simple and ‘Marie Claire’. I hope you don’t mind me asking what camera and lens you use. Unfortunately, my baking and photography isn’t good enough to record for posterity but I can appreciate the work of artists like yourself.

I’ll be visiting often. Cheers!

By: Adrianna from A Cozy Kitchen

Adrianna from A Cozy Kitchen — Tue, 22 Sep 2009 04:43:21 +0000

I’ve recently seen SO many recipes featuring zucchini and I love it! this is an amazing idea for host gifts for the holiday season! can’t wait to make this.

By: Dolce

Dolce — Mon, 21 Sep 2009 14:07:33 +0000

Zucchini also works wonder in quick bread with chocolate. So that’s no surprise it’s good by itself and spices. Thank you for the twist :)

By: Sonu

Sonu — Mon, 21 Sep 2009 03:13:44 +0000

Interesting recipe! :)

By: Irina@PastryPal

Irina@PastryPal — Mon, 21 Sep 2009 01:35:51 +0000

True, it’s common in the US. Perhaps you can help it catch on with the rest of the world. Yours looks delectable.

By: marie

marie — Sun, 20 Sep 2009 21:34:55 +0000

Uh, this sounds very good. I once made zuchini-carrot-brownies with a lot of spices like nutmeg and cinnamon and more too, so I know that this will taste equally good!

By: Simone

Simone — Sun, 20 Sep 2009 16:59:26 +0000

Yum! Fantastic recipe, I’ve tried something similar years ago, and loved it. The only thing is, don’t keep it for longer than, say, a week, because the zucchini will go off :s