Spiced Zucchini Bread

by

Tenina Holder

POSTED March 3, 2021 (LAST UPDATED October 11, 2021)

Serves

12

Total Time

1hrs 5mins

Calories

451

A fantastic bread to have in the freezer for when unexpected guests/kids/family arrive & you need something warm & delish! Don’t hold back on butter.

recipe-image

    INGREDIENTS


  • Zucchini icon
    Zucchini

    350 g (about 1 ¾)cubed

  • Orange icon
    Orange

    1 (about 200 g)zest of

  • Pecan pieces icon
    Pecan pieces

    170 g (about 1 ¼ cups)

  • Egg icon
    Egg

    3 (about 150 g)

  • Sugar icon
    Sugar

    200 g (about 1 cup)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    150 g (about ¾ cup)

  • Vanilla bean paste icon
    Vanilla bean paste

    2 teaspoons (about 11 g)

  • Ground cinnamon icon
    Ground cinnamon

    1 teaspoon (about 3 g)

  • Ginger icon
    Ginger

    1 teaspoon (about 2 g)

  • Ground cloves icon
    Ground cloves

    1 pinch

  • Ground cardamom icon
    Ground cardamom

    1 pinch

  • Black pepper icon
    Black pepper

    1 pinch

  • Allspice icon
    Allspice

    1 pinch

  • Sea salt icon
    Sea salt

    1 teaspoon (about 6 g)

  • Baking powder icon
    Baking powder

    ½ teaspoon (about 2 g)

  • Baking soda icon
    Baking soda

    ½ teaspoon (about 2 g)

  • Bread flour icon
    Bread flour

    415 g (about 3 ½ cups)

    METHOD


  • 1. Grease 2 clean cake pans
  • 2. Add pecan pieces to a clean baking sheet
  • 3. Bake - 20 min, 200°C
  • 4. Let cool completely
  • 5. Add zucchini to the TM5 bowl
  • 6. Chop - approx 3 sec, speed 4
  • 7. Transfer content of TM5 bowl to medium bowl
  • 8. Add egg to the TM5 bowl
  • 9. Whisk - approx 4 min, 37°C, speed 3
  • 10. Then add sugar, extra virgin olive oil, vanilla bean paste, ground cinnamon, ginger, ground cloves, ground cardamom, black pepper, allspice, orange, sea salt, baking powder and baking soda to the TM5 bowl
  • 11. Blend - approx 7 sec, speed 5
  • 12. Then add bread flour to the TM5 bowl
  • 13. Transfer nuts to TM5 bowl
  • 14. Mix - approx 30 sec, dough
  • 15. Divide content of TM5 bowl between 2 cake pans evenly
  • 16. Pre-heat oven - 170°C
  • 17. Bake until skewer tests clean - 30 min, 170°C
  • 18. Cool in cake tin - 5 min
  • 19. Serve

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