Healthier-than-usual lemon zucchini bread

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February 4, 2012 by macatron

After the usual excess of the holidays, I felt as though a healthy snack was in order to tide me through elevensies on my return to work. I reckon any bread or loaf which incorporates a green vegetable can’t be all bad, and if carrot cake has taught us anything, it’s that vegetables and cake make a rather formidable duo (in a teaching-other-cakes-a-lesson sort of way).
This recipe makes two loaves. I sliced mine, wrapped the pieces in cling film and froze them for my lunches. By eleven o’clock each day they were fully defrosted and ready for the eating.

Set your oven to 180ºC/350ºF.

What you’ll need

2 cups plain (all purpose) flour
2 cups whole wheat flour
1 cup sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
3 cups grated zucchini (packed down) (and that’s courgettes for the English)

1/2 cup vegetable oil
2 eggs, lightly beaten
2 egg whites
1 tsp vanilla
2 tbsp lemon zest
1/2 cup plain yogurt

What to do

The thing I love about this recipe is how simple it is. Literally, all you have to do is bung everything in a bowl, mix it up, and presto! You’ve got your batter.

Either grease your tins or line them with grease-proof paper, divide the batter evenly between the two and bake for roughly 70 minutes or until an inserted knife/skewer/toothpick comes out clean. Let the loaves cool in their tins for 10-15 minutes and then turn out onto a rack to complete the de-heating process.

I would recommend slicing the loaves once they’re cool, but saying that, I definitely enjoyed a piece of my own while it was still warm. If you can be virtuous and patient, you’ll find the loaves much firmer and easier to cut once they’ve cooled down.

As I said, I sliced the loaves and froze the pieces individually – they still tasted delicious (am I allowed to say that without abandoning all modesty?) after they’d thawed so I would recommend this if you don’t think you’ll make it through your loaves in a couple of days.

The only other point to mention is that this isn’t a super-sweet loaf by design, so feel free to boost the sugar if you’re looking for something a bit more cake-like.

That’s all there is to it – enjoy!

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