Zucchini Loaf Cake

zucchiniloafcake The savoury seasonal fruit helps balance out the sweetness of the batter in this classic loaf cake.

3½ cups zucchini, grated (~ 2 large)
2 cups all-purpose flour, unbleached
2 tsp baking powder
1½ tsp. baking soda
¾ tsp. ground cinnamon
¾ tsp. sea salt
2 eggs
½ cup extra-virgin olive or vegetable oil
½ cup plain yogurt
1 cup Monk Fruit Sweetener with Erythritol (Granular)

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Spray a 9x5" loaf pan with oil and line with parchment.

Place zucchini in a colander in the sink. Squeeze with both hands, removing as much liquid as possible.

Whisk flour, baking powder, baking soda, cinnamon and salt in a bowl. Whisk eggs, oil and yogurt in a large bowl. Whisk in sugar, then stir in zucchini. Add flour mixture in 2 parts until just combined.

Bake until a tester inserted in centre comes out clean, 50-55 minutes. Let cool in pan on rack for 10 minutes. Remove from the pan and let cool completely.

Makes 12 servings.