How to Bake Zucchini & Pepita Loaf

by Sunny Flemingo

A loaf-full of deliciousness. Quintessentially simple and old fashion. Great served for lunch toasted or as it is.....

Supplies

  • 2 Eggs
  • ½ Cups Raw Sugar
  • ⅔ Cups Light Olive Oil
  • Finely grated zest of 1 orange
  • 300 Grams Grated Zucchini (Cougette)
  • 75 Grams Pumpkin Seeds (Pepita)
  • 1 Cup Plain Flour
  • 1 Cup Rye Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Ground Cinnamon
  • Butter to serve (optional)
  • Instructions

    Step 1

    preheat fan forced oven to 160 deg C.Grease a loaf pan.

    Step 2

    Place the orange zest, olive oil, raw sugar and eggs in a clean and dry bowl. Whisk till eggs grow pale yellow.

    Step 3

    Now add the grated zucchini and pepita. Stir carefully with a spatula. Be careful not to stir vigorously as you don't want to loose the aeration.

    Step 4

    Now add all the remaining dry ingredients and fold with a spatula

    Step 5

    Now - add the mixture in the prepared loaf tin. Smooth the top. Bake for 50-55 minutes till skewer comes out clean.

    Step 6

    For a variation, swap pepita with pistachio; rye flour for wholemeal flour; light olive oil for sunflower oil.

    Step 7

    Leave to stand in the loaf tin for 5 minutes before turning onto a wire rack to cool. Serve plain or with butter.