Spiced Zucchini or Apple "All In One" Loaf
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf

Sample of the chunky textured option

Recently I have been playing around with a recipe for a spiced zucchini loaf, something I have wanted to do for some time. So as you can imagine I have made a few over the past few weeks! On the weekend both Tori and Sam said they really liked my last attempt and asked me to make another one ... well, that certainly told me that perhaps I had finally got there!!!

The only issue I had was that Tori liked her zucchini in the cake to be a bit more “chunky”, whereas I liked it to be a bit more “smooth”. So in the recipe I have given you both options to please all comers … you can then decide for yourself which option you prefer.

This is what I call an “all in one” cake because you mix everything together in the one process so it couldn’t be easier.

There is quite a bit of spice which I love, and for a slight crunch I added a little Demerara sugar on top before baking, but this is totally optional … my family like the crunch, but it can be omitted if you prefer.

As a dairy free and nut free loaf it is perfect for lunch boxes, and can be made it little muffins too if you wish to have a “play”. Due to nut allergy in my family I omitted using nuts, but I feel sure a handful of walnuts, lightly toasted before adding, would be a gorgeous addition.

NB: I have also made this cake using green apples in place of the zucchini and it's lovely ... all the other ingredients are the same except I used cinnamon sugar on top (golden caster sugar mixed with a little cinnamon) instead of Demerera sugar.
  • 300g zucchini, washed, halved and cut into chunks (unpeeled) or
  • 300g green apples, washed, cut into quarters and deseeded (need 300g in the TM bowl)
  • 180g light muscovado sugar, or brown sugar
  • 140g light olive oil
  • 2 tsp vanilla extract
  • 2 x 59g eggs
  • zest of 1 lemon
  • 250g spelt flour, or plain flour
  • 1 ½ tsp baking powder
  • ½ tsp bi carb soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • 1 tsp sea salt flakes, or ½ tsp fine sea salt
  • 2 tbls Demerara sugar for Zucchini Loaf, or
  • 1 tbls cinnamon sugar for Apple Loaf
  1. Preheat oven to 180 degrees fan forced and place rack into middle of oven
  2. Grease and line small loaf tin (base measurement 22cm x 9cm)
  3. Place all the ingredients into TM bowl in the order listed
  4. FOR FINE ZUCCHINI OR APPLE MIX: Blend 20 seconds / speed 4, scrape around sides and blend again for another 5 seconds / speed 4
  5. FOR SLIGHTLY CHUNKY ZUCCHINI OR APPLE MIX: Blend 10 seconds / speed 4, scrape around sides and blend again for 10 seconds / reverse / speed 3
  6. Pour mixture into loaf tin and level top before sprinkling with Demerara sugar or cinnamon sugar (if using)
  7. Bake for 55 minutes, test with a skewer and add another 5 minutes if necessary (it takes 55 minutes in my oven)
  8. Remove from oven and allow to rest in the tin for 15 minutes before removing to a cake rack to cool completely
  9. Store at room temperature
  10. Keeps well for a few days
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/spiced-zucchini-or-apple-all-in-one-loaf/