Yummy cakes made with vegetables, what more could we ask for? And this simple spiced zucchini bread loaf is one that has proved a big hit with all members of my family.
Here’s the story of where we found this recipe. Well, I like baking and the family likes eating cakes. So that is handy then. If I can squeeze a few veggies into the cake so much the better, but my range is limited.
So I owe many thanks to the exuberant Fast Ed and Eggs Australia who inspired some bloggers to go the egg-stra (sorry!) mile for our families’ health. Here’s the first cake off the rank, Fast Ed’s healthier version of zucchini bread, using wholemeal flour.
I was so overwhelmed when I scoffed some of this delicious zucchini bread that I whizzed to the shops with the kids after school, then parked them in front of ABC Kids and knocked one up.
It’s a really simple recipe for a totally scrumptious cake!
A Simple Healthier Zucchini Bread Recipe
Ingredients
- 375g zucchini
- 165g golden syrup
- 90ml vegetable oil
- 3 eggs
- 210g wholemeal self-raising flour
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- low-fat ricotta, honey and berries, to serve
Instructions
- Preheat oven to 180C. Coarsely grate the zucchini and squeeze well to remove the excess moisture.
- Transfer to a bowl and mix with the golden syrup, oil and eggs. Beat well.
- Sift in the flour, baking powder and cinnamon and mix thoroughly until smooth.
- Set aside to stand for 5 minutes.
- Spoon the batter into a lined medium loaf pan (1L capacity) and bake for 45 minutes, until a skewer can be inserted and removed cleanly.
- Cool in the tin, then serve warm with low-fat ricotta, honey and berries.
COOK’S NOTE: These take 28 minutes when baked as ½ cup muffins.
Notes
Fast Ed's nutrition notes:
For one serving of 83g
Calories 187 Carbs: 22g Protein: 4.7g Fat: 8.6g
The kids loved it and ate loads, husband loved it and ate loads.
I loved it and ate one slice… slowly… and enjoyed it enormously.
Will definitely make it again… in fact, I have some zucchini in the fridge right now….
Have you tried my healthy chocolate cake (no sugar and uses coconut flour) or my super healthy banana bread – you must!
Or how about the lovely Vegan Peanut Butter Cupcakes? Click here.
Have you got your own favourite veggie-filled cake or dessert recipe?
Do share, I’m always after more healthy cake recipes… or even half-healthy.
Happy baking
That looks amazing! Especially with the berries. Thanks for sharing 🙂
Thanks Robyn, yes it is delicious. The photo with berries is the one Fast Ed made, my styling’s not so flash!
That looks great – and, best of all, easy. I’m going to pin that one on my new “recipes I really want to try” board. Thanks Leanne
And a bit less sugar than other recipes which is always good. Wish more recipes used wholemeal flour.
Would they work with GF flour ? Sounds very healthy.
Oh I don’t know, it’s been ages since I used GF flour. Maybe have to just give it a whirl?
That looks so delish Seana. We’ve got loads of zucchinis in the fridge at the moment – if they’re still there on Monday, I might try this! 🙂
I was meaning to make it today myself but the day ran away with me. We are away for the weekend. We could do synchronised baking on Monday!!
I love zucchini loaf and I make it with a cream cheese frosting. And yes, it’s always good to hide a few vegetables in something unsuspecting xx
I am sending this to my friend who runs a farmstay in N.Z. She likes to make yummy cakes for her guests. Let me know if you are ever going to the south island!
Love the way you have styled it. Man that looks good. I am looking forward to trying some of your cooking one day. And damn right about 2 blogs……I can barely keep up with one.
I can’t wait for my zucchinis to grow so I can make this! Yum!
This sounds so yummy – and sounds so easy to make. Going to have to give this one a go sometime soon 🙂
Delicious and easy cake, we like it warm with butter or with cream cheese icing as for carrot cake.