Large loaf tin with amber spiced zucchini bread beside individual loaves on a wire rack
As seen in: Classic Thermomix Bakes

Thermomix Spiced Zucchini Bread

by Tenina Holder
posted 09 Nov, 2018 (last updated 09 Apr, 2020)
  • Serves icon
    Serves
    12
  • Total Time icon
    Total Time
    55mins
  • Calories icon
    Calories
    451

You might be perplexed by the addition of zucchini to sweet baked goods, but this recipe for Spiced Zucchini Bread will dispel any confusion. Adding fresh vegetables to your baking brings a wonderful moisture, and in many cases good density without stodginess. A great example of this being carrot cake. Here, we use a Thermomix to blitz the zucchini and mix in all of the spices, which give an earthy and warming character to the loaf. Keep it in your freezer and call it up to the plate whenever needs be.

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As seen in: Classic Thermomix Bakes

INGREDIENTS

  • Zucchini icon
    Zucchini
    12.35oz/350g (about 1¾)
    cubed
  • Orange icon
    Orange
    1 (7.05oz/200g)
    zest of
  • Pecan pieces icon
    Pecan pieces
    6.00oz/170g (about 1¼ cups)
  • Egg icon
    Egg
    3 (5.29oz/150g)
  • Sugar icon
    Sugar
    7.05oz/200g (about 1 cup)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    5.57fl oz/150g (¾ cup)
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tsp (0.38oz/11g)
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp (0.09oz/3g)
  • Ginger icon
    Ginger
    1 tsp (0.06oz/2g)
  • Ground cloves icon
    Ground cloves
    1 pinch
  • Ground cardamom icon
    Ground cardamom
    1 pinch
  • Black pepper icon
    Black pepper
    1 pinch
  • Allspice icon
    Allspice
    1 pinch
  • Sea salt icon
    Sea salt
    1 tsp (0.23oz/6g)
  • Baking powder icon
    Baking powder
    about ½ tsp (0.09oz/2g)
  • Baking soda icon
    Baking soda
    about ½ tsp (0.08oz/2g)
  • Bread flour icon
    Bread flour
    14.64oz/415g (about 3½ cups)

METHOD

  1. Grease 2 clean cake pans
  2. Add pecan pieces to a clean baking sheet
  3. Bake - 20 min, 200°C
  4. Let cool completely
  5. Reduce - 170°C
  6. Add zucchini to the TM5 bowl
  7. Fit TM5 bowl to TM5
  8. Chop - approx 3 sec, speed 4
  9. Transfer content of TM5 bowl to medium bowl
  10. Add egg to the TM5 bowl
  11. Whisk - approx 4 min, 37°C, speed 3
  12. Then add sugar, extra virgin olive oil, vanilla bean paste, ground cinnamon, ginger, ground cloves, ground cardamom, black pepper, allspice, orange, sea salt, baking powder and baking soda to the TM5 bowl
  13. Blend - approx 7 sec, speed 5
  14. Then add bread flour to the TM5 bowl
  15. Transfer nuts to TM5 bowl
  16. Mix - approx 30 sec, dough
  17. Divide content of TM5 bowl between 2 cake pans evenly
  18. Bake until skewer tests clean - 30 min, 170°C
  19. Cool in cake tin - 5 min
  20. Serve

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