Deliciously moist and scented this Spiced Zucchini bread is a highly-flavoured loaf with a beautiful blend of aromatic spices – perfectly balanced and perfectly blended.
If you saw zucchini as the primary ingredient to this cake and immediately thought, “ how strange, zucchini in a cake… I’ll move on ” – brace yourself zucchini is a great ‘secret’ ingredient in recipes for cakes, muffins and loaves. Zucchini is a powerful ingredient to make your baking creating deliciously moist an savoury.
It would be unfair to exclude the words ‘Aromatic’ from the name of this loaf. The traffic in my kitchen seemed to increase with words such as … ” wow, what are you making … ” to “Jesus that smells good “. The beautiful sweet aroma this cake emits is without a doubt a scent you should not miss out on.
This healthy zucchini bread recipe makes approximately 24 medium sided muffins if you choose to make zucchini bread muffins.
The benefit of using olive oil in baked goods
Scroll down through the ingredients list and you will find the cake is made with olive oil, not butter. Don’t fret if you have not made a cake with olive oil before. Cakes baked with olive oil yield a light, fruity and moist cake. Using olive oil instead of butter in your cake reduces the “bad” cholesterol and saturated fat content. It also adds vitamin E and antioxidants to your cake.
Just remember, to use a good quality olive oil. If it doesn’t taste good on its own, when dipping with bread then it won’t taste good in the cake.
This zucchini bread recipe is not only extremely aromatic and tasty but if you are looking for a healthy version, without saturated fats, and an excessive amount of sugar then this is the one.
Using Freshly ground spices in Baking
Spice flavour deteriorates with exposure to light, heat, air, humidity and time. The ground spice jar of cloves, cinnamon have had months on the shelf and by the time you have bought and opened the jar much of the flavour and potency over time is lost. This is why it is important to buy your spices whole wherever possible and grind fresh as you need it. Buy a mortar and pestle or coffee grinder specifically for grinding seeds. You will find this minor switch will add a superior life to your cooking.
Did you know, a beautiful aroma is often the first determining factor for whether we want to eat a meal or not.
Cinnamon, cloves and star anise are complementary spices paired well in the right amount. If you are tempted to change the proportion I do ask, that perhaps the first time you make this cake to keep the number of spices accurate. Star anise on its own is sweet-smelling, its scent is similar to black liquorice and can be quite overwhelming. In this recipe, it is blended subtly ( a very small quantity is required ) and beautifully with cinnamon, cloves and honey. Quite frankly, you may want to keep this spice blend at hand.
Deliciously moist and scented this Spiced Zucchini Loaf is highly-flavoured with a beautiful blend of aromatic spices - perfectly balanced and perfectly blended.
- 1/2 cup olive oil
- 3/4 cup honey ( warmed to liquify )
- 2 eggs
- 1 teaspoon vanilla essence
- 2 cups grated strained zucchini
- Flour mixture
- 1 1/2 cups plain flour
- 1 cup Wholemeal Flour or Spelt Flour - well sifted
- 1 + 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- Spice Blend
- 1/2 heaped teaspoon of freshly ground cloves
- 1/4 heaped teaspoon ground star anise
- 1/2 heaped teaspoon cinnamon
- Preheat oven to 180 degree Celsius.
- Line a large loaf tin with baking paper.
- Drain your zucchini very well. You may remove up to 1/2 cup of liquid from straining. As you can imagine not straining will impact in the consistency of the cake and therefore the precious end result - the texture.
- Sift the Flour Blend together - twice.
- Beat the olive oil, vanilla and honey together. Then add the eggs one at a time, beating after each addition.
- Add your finely ground spice blend.
- Gradually add 1/2 up of your flour mixture and beat together. The last cup of flour mixture may require to be stirred and may seem a little thick. Adding the zucchini in and stirring it through will correct this problem.
- Add the zucchini and stir it in with a wooden spoon.
- Pour the mixture into the bread tin.
- Place in the oven for 45-50 minutes. Bake at 170 degrees in the first 15 minutes then increase to 180. Your cooking time will vary slightly - as each oven is a little different.
- Allow to cool outside of the oven, in the baking dish.
- Serve with yoghurt, or top with Fresh Lime Cream Cheese Frosting.
You can use coconut oil, although it is recommended to heat the coconut oil and use in liquid form if it is solid.
Use wholemeal flour or spelt flour interchangeably. Spelt flour will give you a smoother end result. Wholemeal flour can absorb extra liquid - if your cake batter seems a little too dry if you used wholemeal flour you can use up to 1/4 cup milk of choice. Also, blending the wholemeal flour briefly to finer grind before adding to the cake batter helps with the texture of your cake. Buying spelt flour is well worth it.
To make 2 cups grated zucchini, you will need approximately 3 cups pressed down grated zucchini. Of course this will vary depending on the size of your zuchini and the moisture quantity of the zucchinis.
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Amount Per Serving: Calories: 286Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 27mgSodium: 112mgCarbohydrates: 47gFiber: 3gSugar: 16gProtein: 6g
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Your cake was posted last year, and had to try it. Since then have made this cake many times - it is one of our favourites.
The aromas bursting from my kitchen were incredible. Followed your instructions and got a superb moist and tasty cake.