Zucchini Loaf

Cook time 1 hour and 20 minutes
Servings 1 loaf


2 cups grated zucchini
1 ½ cups plain flour
1 ½ tsp baking soda
1 tsp ground cinnamon + extra, to serve
½ tsp ground ginger
¼ tsp freshly ground nutmeg
Pinch of salt
1 tbsp caster sugar
2 eggs, lightly beaten
¼ cup milk
80gm butter, melted, cooled + extra, to serve
¼ cup finely grated Parmesan, loosely packed
½ cup (50gm) chopped walnuts + ¼ cup walnut halves, extra, to garnish
Cottage cheese, to serve

Zucchini Loaf


Place grated zucchini in a sieve over a bowl for 10 minutes to drain any excess moisture. Press down using hands before adding to mixture.Preheat oven to 180°C (160° fan-forced). Grease and line base and sides of a 6cm deep, 9cm x 19cm (base) loaf pan.

In a large bowl, add the flour, baking soda, pinch of salt and spices and stir to combine. In a jug, add the sugar and eggs. Whisk to combine with the melted butter and milk. Pour the wet ingredients into the dry ingredients and stir to combine. Fold through zucchini, cheese and walnuts. Pour the batter into the loaf tin, and decorate top with walnut halves.

Bake for 50 minutes or until skewer inserted into centre of loaf comes out clean. Cool in tin for 10 minutes, then turn onto a wire rack to cool completely. Serve loaf warm or cold, spread with a little butter, or cottage cheese or as is.