Name: Zucchini and pecan loaf
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Ingredients: 3 eggs; 3/4 cup (185ml) vegetable oil; 3/4 cup caster sugar; 1 teaspoon vanilla extract; 1 1/2 cup (225g) grated zucchini (see notes); 2 1/4 cup (335g) plain flour; 2 teaspoon ground cinnamon powder; 1/2 teaspoon bicarbonate of soda; 1 cup (125g) chopped pecans; honey, to serve (optional)

Zucchini and pecan loaf

A deliciously moist and easy-to-make zucchini and pecan loaf. Grated zucchini in the batter brings moisture and a tender texture to what is essentially a spice cake.

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Serves 10

Prep

30M

Cook

Total

1H 30M

Ingredients

3 eggs

3/4 cup (185ml) vegetable oil

3/4 cup caster sugar

1 teaspoon vanilla extract

1 1/2 cup (225g) grated zucchini (see notes)

2 1/4 cup (335g) plain flour

2 teaspoon ground cinnamon powder

1/2 teaspoon bicarbonate of soda

1 cup (125g) chopped pecans

honey, to serve (optional)

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease and line base of a 13cm x 23cm loaf pan.

2.Using an electric mixer, beat eggs for 4 minutes, until pale. Add oil, sugar and vanilla. Continue beating until mousse-like and thick. Stir through grated zucchini.

3.Sift together flour, cinnamon, baking powder, bicarbonate of soda and a pinch of salt. Fold into egg mixture with 3/4 cup of pecan. Pour into prepared pan. Scatter over remaining pecan.

4.Bake for 1 hour, until a skewer inserted comes out clean. Turn loaf out onto a wire rack to cool. Cut into thick slices and serve with a drizzle of honey, if you like.

You’ll need two medium zucchinis for this recipe to get 1 1/2 cups grated zucchini.
Note

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