Garden Loaf

This zucchini-broccoli combo is an alternative to banana bread and carrot loaves. If the zucchini gets a bit watery, set it on a strainer to gently drain the excess liquid without squeezing.


Yield 1 loaf  Prep Time 25 minutes  Baking Time 36 minutes

2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup grated zucchini (with skin on)
1/2 cup chopped broccoli florets
3/4 cup butter
1 1/2 cups brown sugar
2 large eggs
1 teaspoon vanilla

1  Preheat oven to 325ºF. Butter and flour a 8x 3 1/2x2 1/4-inch-inch loaf pan, including pan corners. Line with parchment paper then grease and flour the paper lining. (To learn how to line and grease a pan properly, click here)

2  Whisk together and sift flour, ground cinnamon, baking soda, and salt;  Set aside.

3  Toss zucchini and broccoli together; set aside.

4  With a flat beater, cream butter and sugar for 4 minutes.

5  Add eggs one a time on medium speed, beating well after each addition. Add vanilla.

6  Switch to lowest speed and add dry ingredients. Remove the bowl from the mixer stand.

7  With a large spatula, fold in vegetables.

8  Pour batter into prepared loaf pan. Spread evenly then smoothen top. Bake for 36 minutes or until cake tester inserted in center comes out clean.

9  Stand on cooling rack for 10 minutes. Remove from pan and cool to room temperature. If not serving immediately, wrap airtight, store in refrigerator and serve the following day.

Photography by At Maculangan │ Recipe & Food Preparation by Karen Young of Karen’s Kitchen (for orders, call 898-2280, 0917-5394968) │ Styling by Paulynn Chang Afable

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