I am totally in love with using zucchini in baking. I hope you don’t get bored with my zucchini recipes. This one is my own invention based on the various recipes I have tried. I wanted to combine things I love in cake baking which are dark rum, oats, dark sugar, golden syrup and zucchini. I tried to keep this loaf less sweeter than cakes or muffins but sweeter than regular bread. I promise you will enjoy this recipe, I have almost eaten the whole loaf myself that I baked the other day!
150ml rice milk (or regular milk)
2 tbsp cranberries
8 prunes chopped (or 4tbs raisins)
3 dl self-raising gluten free flour (or regular flour+ 1 tsp baking powder)
1 dl dark rice flour (or oat, millet or quinoa flour)
1 dl rolled oats
50g dairy free margarin (or butter)
125 pear puree
2 tbsp dark rum
1 tsp baking powder
1 tsp bicarbonate soda
1/2 dl dark soft sugar
1 1/2 dl grated zucchini
1-2 tbsp golden syrup
11/2 tsp cardamom or all spice
(you can add 1 tsp no-egg to get the dough stick together a bit more firmly but this is not necessary)
1. Soak the cranberries and prunes in rice milk.
2. Combine flour, rolled oats, baking powder and bicarbonate soda and pinch the butter in such as the mix turns to breadcrumb like.
3. Stir in cardamom, sugar, pear puree, rice milk mix and rum. Mix well. Finalise the mix by adding the golden syrup.
4. Bake in 180 celsius degrees for 40-45 minutes. Check the loaf with a stick to make sure it is fully cooked.