Zucchini Bread

We worked this recipe out over a 3 month period of time some years ago and sold it in the café with a lemon glaze or streusel, it was a pretty decent seller so much so in fact when we tried to shake things up by offering other pound cakes people always asked for this one, these typically fall under the category of a “quick cake” however I use melted butter as apposed to oil so I just call it a “pound cake”.

 

Here I’ve posted a photo of the finished dish with minus topping but that said another popular topping one which we use from time to time is simply coated with a little cream cheese frosting, though if you like you could also piped it on which offers a nice presentation.

You can also bake these in muffin or pound cake tins if you like…

One final point, while I am using evaporated milk you can substitute whole milk, half and half, whipping or heavy cream, sour cream or whipped cream cheese for the evaporated milk.

Shopping List
Zucchini

Apples

Carrots

Eggs

Evaporated milk

Butter

Molasses

Dark brown sugar

Cinnamon

Nutmeg

Flour, unbleached all purpose is fine

Baking powder

Salt

My Mad Method 

 Ready to serve

 Whisk 3 eggs together

Add 2 TBS molasses, 2.5dl dark brown sugar, 1 dl evaporated milk, 125g melted butter, 1 tsp vanilla.

 

Sift together 5 dl flour, 2.5dl sugar, 1 scant TBSP baking powder, 1 good sized tsp cinnamon, 1/2-1 tsp nutmeg, pinch of salt, add a 1/3 to the batter at a time

 

This is how the batter should look when ready

 

 Add 300g zucchini grated, 100g apple grated, and 50g carrot grated mix to combine, add 125g walnuts (chucks) quickly blend together

 Divide evenly into 12 baking tins lined with greased parchment paper, bake in a 150-175c preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean

When they are ready allow them to rest until cooled on a wire wrack