This is a delicious loaf cake which I found in a book called “Sunset Cookbook of Breads”. It is nice and moist and full of flavour and keeps well. This recipe makes 2 loaves so you can keep one in the freezer for another time. The recipe can be halved but I always like to make two and have one on standby in the freezer.
500 ml sugar
10 ml vanilla essence
500 ml zucchini (baby marrow/courgettes) unpeeled and coarsely grated
1 can crushed pineapple, well drained
750 ml flour
10 ml bicarbonate of soda
5 ml salt
3 ml baking powder
7 ml ground cinnamon
4 ml ground nutmeg
250 ml currants
250 ml pecans or walnuts, chopped
In a large bowl beat the eggs until frothy, add oil, sugar and vanilla and continue beating until mixture is thick and foamy. Stir in zucchini and pineapple.
In a separate bowl, stir together the flour, soda, salt, baking powder, cinnamon, nutmeg, nuts and currants until thoroughly blended. Stir gently into zucchini mixture just until blended. Spoon batter equally into two greased and flour-dusted 9 x 5 inch (23 x 12,7 cm) loaf pans.
Bake at 180 C for 1 hour or until breads begin to pull away from sides of pans and a skewer comes out clean.
Cool in pans for 10 minutes, then turn out onto racks to cool completely.
Makes 2 loaves