So was the season for copious amounts of zucchini!
Every year it’s the same, we always plant at least 2 zucchini plants as we get better pollination for them. Some years we plant as many as 4, but this year we landed with only 2.
Still, despite there being only 2 plants…they were huge! They had a slow start to producing (they were also planted later than usual), having mostly only female flowers and no males caused a bit of a worry for me, but it was short lived.
There’s really only so much zucchini one can eat anyway…but really who ever gets tired of the tasty, delicious Spiced Zucchini Loaf?
Farmhouse Spiced Zucchini Loaf
4g Baking Powder
7g Baking Soda
3g each, Salt and ground Cloves
6g ground Cinnamon
120g lightly toasted Pumpkin Seeds
230g Brown Sugar
140g Vegetable Oil
4g Pure Vanilla Extract
150g Whole Eggs
110g tempered Raisins
Place the seeds on a baking tray and lightly toast for a max. of 5 minutes in a 300-325F oven. Set aside to let cool.
In a bowl weigh out the dry ingredients, besides the nuts and whisk together. Sift this into a large bowl, whisk in cooled seeds, set aside.
In a small bowl, scale out the raisins. Cover these with enough hot water to completely submerge. Let sit aside to moisten.
In a medium sized bowl, combine with a whisk the brown sugar and oil. Next, add in the vanilla and eggs, whisk thoroughly to a smooth consistency. Add in the shredded zucchini and drained raisins.
Pour in the wet ingredients into the dry, fold with a rubber spatula to saturate all the flour, but not to build gluten. Portion into muffin pans, small loaf pans or one large loaf pan. If doing loaves, once portioned, take a greased pastry scraper / bread scraper (plastic preferred) and run / dip into centre of loaf to create a crease. This will give you an even centred rise in the loaf and a lovely “tear”.
Bake in a 350F oven, muffins 25 minutes, small loaves 35 minutes, and large loaf for 45-50 minutes.