Carrot & zucchini loaf
created on a sunny Saturday after picking up some farmers market goodies
Made on Easter weekend with sourdough discard, orange zest and a sprinkle of my favourite chai mix. I’ve made this loaf with all zucchini, without the orange zest, with more spice and less. It’s so easy to make it something that you will love and is so yummy with a cup of tea or even with some eggs for breakfast. This weekend I made a cream cheese frosting, speckled with more zest and swirled with fresh orange juice.
This makes a smaller loaf. If you’d like a bigger one, just double the recipe! Sometimes, I find that lots of recipes make such big cakes/loaves and we struggle to finish it fast enough with just the two of us in the house. I will say, we never have trouble finishing this one because it is so good.
To make this loaf, you’ll need:
1/2 cup of good olive oil
1/4 cup of sourdough discard (if you don’t have this, you can leave it out!)
2 eggs
1 tsp of vanilla essence
1.5 cups of grated carrot and zucchini (I used two carrots and 3/4 of a medium sized zucchini)
zest of one orange
1/2 cup of sugar (I used coconut for this loaf and it turned out so well)
1/2 tsp of cinnamon
1/2 tsp of all spice
1/4 of chai mix (you can leave this out if you don’t have it)
1/2 tsp of salt
1/2 tsp baking powder
1/2 tsp baking soda
1.5 cups of plain flour
Preheat the oven for 350 degrees F/ 175 degrees C
Mix the wet ingredients together.
Add in the dry ingredients and combine.
Grate the veggies and squeeze out a little bit of the juice from the zucchini so that it doesn’t add too much moisture.
Mix, mix. Using a greased loaf tin, bake the loaf for 50 minutes. Check your loaf after 45 minutes or so because every oven will bake differently! Yours might be done before the 50 minute mark or might need a little longer.
Allow to cool before icing (if you choose to) and grab a slice.
To make the cream cheese icing, I just scooped some cream cheese from the tub, grated a bit of zest, added about 1/2tbs of juice, mixed it up and then added icing sugar by the spoonful until the consistency felt right. Apologies for not measuring! This is the way that I make things in my kitchen, often I don’t want to measure and enjoy the process of figuring it out as I go. If you want a recipe, I’m sure there are so many great ones online!
I hope you enjoy this!
Love, Em x