Spiced Zucchini Loaf with Cream Cheese Frosting

I am most definitely not a zucchini/courgette person. I have tried to trick myself into liking it with those zoodles (remember when it felt like everyone had a spiralizer? Sorry, but I can’t justify a tool made just for sad spaghetti in my already smallish kitchen), tried frying them with lentils to make fritters, and putting them into salads. I just can’t do it. HOWEVER, I can get down with it in a loaf. With the spice combo in this recipe + a huge dollop of cream cheese, I can happily say that I’m eating my vegetables.

When looking at baking with courgette/zucchini, you’ll find some recipes tell you to wring out all the moisture once you’ve grated them. But the reason why they’re so great to bake with is because of the moisture! Instead of a dry, crumby loaf, you get a moist, rich one! So I say, leave in the moisture and let it work it’s magic.

I’ve added a silky cream cheese frosting to the top of my loaf, but you could easily leave it out if you want something a liiittle bit more healthy and wholesome. If you are leaving out the frosting, I recommend adding 2 tablespoons of raw sugar to the top of your loaf to get that crunchy top! If you do add the cream cheese frosting, I love sprinkling some chopped pistachios to the top to add a bit of colour and texture.