Treacle Zucchini Bread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My family absolutely loves this treacle zucchini bread, and honestly, it's become one of my go to recipes when I want something delicious without spending hours in the kitchen. The beauty of this loaf is that it comes together in just forty five minutes total, making it perfect for busy weekdays. Plus, you're sneaking in loads of zucchini, which is packed with vitamins and minerals while keeping the bread incredibly moist without any fuss. The treacle gives it such a deep, rich flavor that guests never guess there's vegetable hiding inside. It's simple enough for a beginner baker but impressive enough to share with friends.
Ella x
Ingredients
- 250 gall-purpose flour
- 1 kgzucchini(diced)
- 150 gtreacle
- 100 gbrown sugar
- 100 gbutter
- 2eggs
- 10 gbaking powder
- 5 gsalt
- 150 mlmilk
- 5 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm (8 inch) loaf pan and set aside.
Tip: Optional: use parchment paper for easy removal.
- 2
In a large mixing bowl, whisk together flour, baking powder, and salt.
- 3
In another bowl, cream together butter and sugars until light and fluffy.
Tip: Use an electric mixer for easier mixing.
- 4
Beat in eggs one at a time, followed by vanilla extract.
- 5
Add the milk and mix until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 6
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Tip: Don't overmix!
- 7
Gently fold in the diced zucchini and treacle.
- 8
Pour the batter into the prepared loaf pan and smooth the top.
Tip: Make sure to get the batter into all corners.
- 9
Bake for 30 minutes, then reduce heat to 160°C (320°F) and bake for an additional 10-15 minutes or until a toothpick comes out clean.
Tip: Don't open the oven door too often, or the bread may sink.
- 10
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tip: Slice and serve warm, or store in an airtight container for up to 3 days.
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