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.
Spiced Zucchini Loaf with Cream Cheese Frosting
- 9×5" loaf pan
Spiced Zucchini Loaf
- 150 grams zucchini grated
- 100 grams dark brown sugar
- 95 grams granulated sugar
- 100 grams wholewheat flour
- 160 grams all purpose flour
- 2 eggs
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ginger
- 2 tablespoon apple juice
- 160 ml vegetable oil
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
Cream Cheese Frosting
- 113 grams cream cheese, room temperature
- 280 grams icing sugar
- 113 grams butter, room temperature
- 50 grams chopped pistachios
Bake the Loaf
- Heat oven to 350°F/175°C. Grease a 9×5 inch loaf pan
- In a large bowl, add oil, eggs, sugars, apple juice, vanilla, salt and grated zucchini and mix to combine using a wooden spoon.
- In another bowl, whisk spices, flour, baking soda and powder. Once fully mixed, pour into sugar and egg mixture.
- Pour batter into a pan and bake for 55-65 minutes, until a toothpick inserted comes out clean.
- Using a stand mixer or electric whisk, whip the butter and cream cheese together until it is fluffy, 4-5 minutes. Add in the powdered sugar and vanilla, and whisk for 2-3 minutes more.
- Spread on top of cooled loaf and then sprinkle with chopped pistachios.
Great way to use up excess courgettes – can’t wait to try it this Summer when my courgette plants start producing……
This will be a great way to get them to eat some veggies. Photography is really good!