Just a simple courgette loaf cake, moist and delicious and delicately spiced with cinnamon. This recipe makes two loaves, perfect for enjoying one now and freezing the other.
For best results, let the cake cool completely to room temperature. Wrap well in cling film, then in aluminium foil. Store in the freezer for up to 3 months and defrost by leaving at room temperature for a few hours.
This looks really nice. I'm going to try it. - 29 Aug 2016
Sophie'e Choice is my choice! I ran out of white sugar, and put in 1 cup white sugar and 1 cup brown sugar. The brown sugar added a nice touch to it. I followed other advice, and squeezed some of the water out of the shredded zucchini before I added it. The bread (and dozen muffins I made) came out great! To make zucchini muffins from this recipe, just alter the baking time to 30mins. Test with a toothpick or wooden skewer, and if it comes out "clean" they're done! - 19 Jul 2003 (Review from Allrecipes US | Canada)
I don't have two loaf pans, so I dumped all the batter into a bundt pan, cooked it for a little less than an hour...and it was amazing! I took the results to a family reunion and got raves. Made a dense and delicious bread. Held up well when slicing, too. - 24 Jul 2002 (Review from Allrecipes US | Canada)