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Gina @ The Passionate Pantry

Spiced Zucchini or Apple "All In One" Loaf

[cap id="attachment_2744" align="aligncenter" width="300"]Sample of the chunky textured option[/cap]
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 1 loaf
Ingredients Method Notes

Ingredients
  

INGREDIENTS FOR LOAF

  • 300 g zucchini washed, halved and cut into chunks (unpeeled) or
  • 300 g green apples washed, deseeded and cut into chunks (need 300g in the TM bowl)

  • 180 g light muscovado sugar or brown sugar
  • 140 g light olive oil
  • 2 tsp vanilla extract
  • 2 x 59g eggs
  • zest of 1 lemon
  • 250 g 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

TOPPING

  • 2 tbls Demerara sugar for Zucchini Loaf or
  • 1 tbls cinnamon sugar for Apple Loaf

Method
 

  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

Notes

The only issue I have with this recipe is that some of my family like the zucchini or apple in the batter to be “chunky”, whereas I like it “smooth”. So in the recipe I have given you both options so you can decide for yourself which you prefer.
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 and 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 a handful of walnuts, lightly toasted before adding, would be a gorgeous addition.