My mom (technically my mother-in-law, but I like to call her mom) is always taking pity on us newly-weds (even though we are fully grown adults) inviting us over for wonderful home-cooked dinners and donating bags of food as we head for home. My husband can never hide his enthusiasm to go “home” for dinner and I have to admit, I long ago gave up any desire to compete with mom’s cooking. So what is it with mums? Do they belong to a secret society that magically transforms them into culinary queens? Or is it simply due to a degeneration of the cooking gene, whereby every generation is destined to fall short of the cooking genius of their fore-mothers?
Anyway, I digress! When we left mom’s house with full tummies last week she gifted us with some “spare” zucchini (that’s American for courgette!) that I might be able to “use up”. Holy Guacamole! What she proceeded to give me can only be described as the MOTHER of all courgettes. In fact, it was so large it could have fought off any respectable marrow, hands down.
So my food conundrum for the week was how to use this huge zucchini without incurring moans and groans from the hubby about having “zucchini again?!!!”. On Monday I served pan-fried courgette with steak and roasted tomatoes. On Tuesday I disguised the zucchini by making coodles (courgette noodles) with my vegetable spiraliser, which I topped with roasted cod and pesto. Two days had passed and the hubby hadn’t yet realised that it was raining courgette in our kitchen with no forecast for change! However, I knew that day three would certainly require more skill, cunning and genius to pass the husband test. That’s when I decided to try my hand at Zucchini Bread. Disguising zucchini in a loaf? Pure genius!
This Zucchini Bread recipe is light, moist and delicious! It’s also a very sneaky way to get children and other veg-a-phobes to eat vegetables. And it really is easy to make.
First you’ll need to pre-heat the oven to 325ºF (165ºC). Then, in a large bowl mix together all of the dry ingredients (flour, sugar, baking powder, baking soda and salt).
In a separate bowl whisk the eggs. Then add and whisk together the remaining wet ingredients (grated zucchini, avocado oil and vanilla essence). I like to use avocado oil as it has a high concentration of monounsaturated fats, potassium, vitamins A, E and D, and is rich in omega 3. However, vegetable or olive oil will work just as well.
Combine the wet ingredients into the dry ingredients. However, be careful not to over mix, you simply need to ensure the ingredients are fully combined.
Grease a 1lb (8″) loaf pan with butter. Then pour the mix into the pan and bake for approx. 1 hour. You can test to see if the cake is fully baked by inserting a toothpick into the centre. If it comes out clean your Zucchini Loaf is ready!
And now for the difficult part. You’ll have to wait (just a few minutes) for the loaf to cool slightly so you can remove it from the pan. Then place on a wire rack to cool, or (if you have no discipline, like me!) tuck in while it’s still nice and warm.
Gone in a Zucchini (Courgette) Bread
1½ Cups Zucchini (Courgette), Grated
1½ Cups All Purpose (Plain) Flour
1 Cup Sugar
½ Tsp Baking Powder
½ Tsp Baking Soda
½ Tsp Salt
½ Cup Avocado Oil (or Vegetable Oil)
1 Tsp Vanilla Essence
Pre-heat the oven to 325ºF (165ºC).
In a large bowl mix together the dry ingredients (flour, sugar, baking powder, baking soda and salt).
In a separate bowl whisk together the eggs and then whisk in the remaining wet ingredients (grated zucchini, avocado oil and vanilla essence).
Stir the wet ingredients into the dry ingredients. Be careful not to over mix.
Grease a 1lb (8″) loaf pan with butter. Pour the mix into the loaf pan and bake for approx. 1 hour, or until a toothpick inserted into the centre comes out clean.