Apple, zucchini and sultana loaf

I was quite amazed, on reading the comments on my last post, to realise just how non-summery the Eastern states of Australia have been this year. With Western Australia welcoming autumn with some >35'C days, I'm left thinking that it would be rather nice if we could just average things out. This picture of the Australia Day forecast at the end of January seems to sum it up rather well (excuse the language...);

Source

I'm sure it didn't used to be like this!

Sadly, none of us have much direct control over the weather (unless you have a skill I don't know about, in which case I'd be delighted to hear from you). However, I'd like to think that this apple, zucchini and sultana loaf could suit most forecasts. A warm slice, with optional almond butter, a cup of tea and a good book, would be a nice match for rain peltering down outside.

A slice from the fridge, optionally crumbled into yoghurt, would be an enjoyable inside-out-of-the-heat snack.

In fact, it could work in a lot of ways, because this loaf is rather versatile.

Inspired by several of my existing recipes (namely, apple and zucchini muffins, ugly duckling muffins, and apricot and sultana bread), this reminds me most of the ugly duckling muffins that featured earlier this year with apple, zucchini and carrot. In this case, sultanas provide some added sweetness to the loaf, and allow it to stand alone as a plain-ish snack.

If you want something a little more decadent, honey, the aforementioned almond butter or yoghurt, or even some drizzled icing would be worthy serving companions.

Apple, zucchini and sultana loaf

Slightly sweet and easy to adapt to taste and occasion

Vegan, low in fat and with no added sugar

Makes 1 loaf - approximately 12 serves

Print recipe

Ingredients

1 1/2 cups wholemeal flour

1 tsp baking soda

2 tsp baking powder

1/3 cup non-dairy milk (I actually used unsweetened plain coconut milk, but any would work)

1/3 cup apple sauce

1 tsp vanilla

1 zucchini, grated (leave the skin on)

2 medium apples, peeled and diced

Method

Preheat the oven to 180'C and prepare a non-stick loaf tin.

In a medium bowl, combine the flour, baking soda, baking powder, milk, apple sauce and vanilla. Mix well to combine.

Add the grated zucchini and diced apples and mix through thoroughly. Pour into the loaf tin.

Bake for 25 minutes at 180'C, then turn the oven off and leave to cool in the oven for an additional 20 - 30 minutes. This should allow the middle to set without the top becoming crispy.

I don't think you can go wrong with a loaf that includes fruit and vegetables and is still enjoyable to eat. Chocolate it isn't...but it will leave room for some chocolate later.

What is your favourite vegetable to make baked goods with? I think zucchini has come to rival carrot as mine!

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