Confession: I did go around telling people that I hate zucchini.
And why would I say that?
Firstly, I have always thought of zucchini as a cucumber wannabe. It somewhat resembles a cucumber but unfortunately, it is not as cool as one. Thanks to bland, soggy and overcooked zucchini in some stir frys I had from dodgy Asian takeaways, I was “scarred” and wouldn’t touch it with a ten foot pole.
Having said all that, it’s a like a slap on my face for making this zucchini loaf.
Yes, I would put up with a slap for this as there’s something a cucumber can’t do – to be made into a loaf. I once cringed when my Swiss friend made a zucchini loaf. But it turned out to be one of the wonderful food memories I had.
Naturally, I have to eat back my words and may have misunderstood zucchini for a little. Like other ingredients, they can be wonderful if they are treated cooked/baked correctly.
Plus, it’s high time I stop being a picky child towards zucchini! (2011 new year resolution no.11)
Easy Walnut & Zucchini Loaf
(adapted from Meals Men Love – How to Catch a Man in 3 Courses)
Prep time: 5 – 10 minutes
Baking time: apprx 35 minutes
- 1 medium zucchini, grated
- 2 eggs, beaten
- 2 tsps vanilin sugar (alternatively, normal sugar with 1 tsp vanilla extract)
- 1 cup self-raising flour
- 2/3 cup crushed walnuts
- A pinch of ground nutmeg
- 1 tbsp demerara sugar (coarse sugar) – optional for toppings
(Note: Less liquid will be generated from the zucchini when you coarsely grate it – which I have done. And because of that, I added 2 tbsps of milk to moisten the batter; On the other hand, if you finely grate it, more liquid will be generated and therefore longer baking time.)
- Preheat oven to 170 degrees C / 338 degrees F
- Combine all ingredients and transfer into a greased loaf tin. Refrigerate for 5 minutes.
- Just before baking, sprinkle the loaf with walnuts and demerara sugar.
- Bake for 35 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool before serving.