Classic Zucchini Loaf
157
- Prep Time15 min
- Total Time1 h 10 min
- Makes12 servings
Photo, Erik Putz.
The savoury seasonal fruit helps balance out the sweetness of the batter in this classic loaf cake.
Ingredients
2 large zucchini, grated (3 1/2 cups)
2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp cinnamon
3/4 tsp salt
2 eggs
1/2 cup olive or vegetable oil
1/2 cup plain yogurt
1 cup granulated sugar
Instructions
PREHEAT oven to 350F. Spray a 9x5-in. loaf pan with oil and line with parchment.
PLACE zucchini in a colander in the sink. Squeeze with both hands, removing as much liquid as possible.
WHISK flour, baking powder, baking soda, cinnamon and salt in a bowl. Whisk eggs, oil and yogurt in a large bowl. Whisk in sugar, then stir in zucchini. Add flour mixture in 2 parts until just combined.
BAKE until a tester inserted in centre comes out clean, 50 to 55 min. Let cool in pan on rack for 10 min. Remove from pan and let cool completely.
Nutrition (per serving)
Calories 246, Protein 5g, Carbohydrates 34g, Fat 11g, Fibre 1g, Sodium 368mg.
Good source of folate.
Kitchen tip Stir in a pinch of freshly grated nutmeg or ground cloves for a hint of warm spice in this classic zucchini loaf.
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