Yes, Zucchini Loaf! You read that correctly. This is a vegetable cake, much like a carrot cake that I found over on one of my favourite (Melbourne) blogs; butter sugar flour and I'm always willing to try something different. And with THIS much (that'd be 2cups) of zucchini in it and no butter how could it possibly be bad for you? *cough*
So, with a road trip planned for early saturday morning to photograph a wedding with Dad, and a rather sad looking zucchini in the veggie tray of my fridge, I knew this would be the perfect recipe! Plus I cut down the sugar, you know, incase it turned into my breakfast and as my pantry was out of cardamom and cloves I went with the cinnamon and mixed spices and the good thing? It was still GOOD!
Gluten Free Zucchini Loaf
3/4cup vegetable oil
3/4cup castor sugar
2tsp vanilla essence
1/2cup walnuts, roughly chopped
1cup almond meal
2cups grated zucchini
1/2tsp mixed spice
1tsp ground cinnamon
1/2tsp bicarb soda
1 1/2cups Gluten Free self raising flour
Whisk together oil, sugar, eggs and vanilla until thick and creamy. Sift together Gluten Free self raising flour and bi carb and add along with all remaining ingredients. Stir until just combined. Pour into a lined loaf pan (I used mini ones) and bake for approximately 60minutes (for about 20 for minis) in 180DegC oven. Remove and allow to cool in pans for at least 20minutes before turning onto rack.
Serve warm with ice cream or plain on car trip down south. Or cut in half and slather some cream cheese frosting in the middle when you come home from your trip (or from work!)