Healthy Simple Spiced Zucchini Bread Recipe

Our simple spiced zucchini loaf, fresh from the oven

Yummy cakes made with vegetables, what more could we ask for? And this simple spiced zucchini bread loaf is one that has proved a big hit with all members of my family.

Here’s the story of where we found this recipe. Well, I like baking and the family likes eating cakes. So that is handy then. If I can squeeze a few veggies into the cake so much the better, but my range is limited.

So I owe many thanks to the exuberant Fast Ed and Eggs Australia who inspired some bloggers to go the egg-stra (sorry!) mile for our families’ health. Here’s the first cake off the rank, Fast Ed’s healthier version of zucchini bread, using wholemeal flour.

I was so overwhelmed when I scoffed some of this delicious zucchini bread that I whizzed to the shops with the kids after school, then parked them in front of ABC Kids and knocked one up.

It’s a really simple recipe for a totally scrumptious cake!

375g zucchini
165g golden syrup
90ml vegetable oil
3 eggs
210g wholemeal self-raising flour
1 tsp baking powder
1½ tsp ground cinnamon
low-fat ricotta, honey and berries, to serve

Preheat oven to 180C. Coarsely grate the zucchini and squeeze well to remove the excess moisture.
Transfer to a bowl and mix with the golden syrup, oil and eggs. Beat well.
Sift in the flour, baking powder and cinnamon and mix thoroughly until smooth.
Set aside to stand for 5 minutes.
Spoon the batter into a lined medium loaf pan (1L capacity) and bake for 45 minutes, until a skewer can be inserted and removed cleanly.
Cool in the tin, then serve warm with low-fat ricotta, honey and berries.

COOK’S NOTE: These take 28 minutes when baked as ½ cup muffins.