Zucchini loaf

Veg in a cake, what’s not to love!

It’s also super simple and uses pantry staples.

Moist and delicious. My teen snarfed it down.

If green is not your child’s first love, you can peel the zucchini first.

Zucchini is in season so it’s a good time to experiment.

This loaf is very much like a carrot or banana loaf so if your child enjoys those, it’s worth a whirl.

You can make it sweet like a cake or less sweet, more like a savoury loaf.

It can be eaten as a cake or sliced and spread with butter.

I put in raisins instead of additional sugar.

There are lots of adds or swaps.

Recipe zucchini loaf

1 tsp vanilla
1/6 cup oil (I used olive oil)
1 egg
¾ cup flour (I used wholemeal)
1 tsp baking powder
1 tsp cinnamon
1/3 tsp salt
¼ cup sugar (more to taste)
¾ cup grated zucchini (take the skin off if green is off-putting)
Optional: ¼ cup dried fruit or nuts or seeds

Method

Heat oven to 180°
Whisk together wet ingredients
Mix together dry ingredients
Add wet ingredients to dry
Combine
Pour into a greased baking dish
Bake for 30-40 minutes (until skewer comes out clean)
Wait until it’s completely cooled before removing from tin or slicing

Judith, MA Cantab (Cambridge University), MSc Psychology (first-class honours), is working on a PhD, an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.

She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child can approach food from a place of safety and joy, not fear.

Learn more about Judith here: https://theconfidenteater.com/about/