Zucchini Bread Loaf (DF)

Yes, Zucchini Loaf! You read that correctly. This is a vegetable cake, much like a carrot cake that I found over on one of my favourite (Melbourne) blogs; butter sugar flour and I'm always willing to try something different. And with THIS much (that'd be 2cups) of zucchini in it and no butter how could it possibly be bad for you? *cough*

So, with a road trip planned for early saturday morning to photograph a wedding with Dad, and a rather sad looking zucchini in the veggie tray of my fridge, I knew this would be the perfect recipe! Plus I cut down the sugar, you know,  incase it turned into my breakfast and as my pantry was out of cardamom and cloves I went with the cinnamon and mixed spices and the good thing? It was still GOOD!

Gluten Free Zucchini Loaf

3/4 cup vegetable oil

3/4 cup (130g) castor sugar

3 eggs

2tsp vanilla essence

1/2 cup walnuts, roughly chopped

1cup (90g) almond meal

2 cups grated zucchini

1/2tsp mixed spice

1tsp ground cinnamon

1/2tsp bicarb soda

1 1/2cups Gluten Free self raising flour

Whisk together oil, sugar, eggs and vanilla until thick and creamy. Sift together Gluten Free self raising flour and bi carb and add along with all remaining ingredients. Stir until just combined. Pour into a lined loaf pan (I used mini ones or a friand tin which makes 14) and bake for approximately 60minutes (small cakes for about 20 for minis) in 180DegC oven. Remove and allow to cool in pans for at least 20minutes before turning onto rack.

Serve warm with ice cream or plain on car trip down south. Or cut in half and slather some cream cheese frosting in the middle when you come home from your trip (or from work!)