Zucchini and Plum Cake
This zucchini and plum loaf cake, topped with cinnamon sugar is a deliciously clever way to use up ripe plums.
Ingredients
Serves: 24
- 250g grated zucchini
- 1 cup vegetable oil
- 1 cup caster sugar
- 1 cup light brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups plain flour
- 1 cup wholemeal flour
- 1 teaspoon bicarb of soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 700g chopped plums
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
Directions
Preparation:15min ›
Cook:1hour ›
Extra time:10min cooling ›
Ready in:1hour25min
- Preheat oven to 180 degrees C. Line 2 loaf tins with baking paper or spray with cooking spray.
- Whisk grated zucchini , oil, caster sugar, brown sugar, eggs and vanilla extract together in a bowl until well mixed. Combine plain flour, wholemeal flour, bicarb, salt, 1 teaspoon cinnamon and baking powder together in a separate bowl. Gradually stir flour mixture into zucchini mixture until just combined; fold in chopped plums. Spoon or pour the cake mixture into the prepared tins.
- Mix 1 tablespoon granulated sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over the top of the loaf cakes.
- Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 1 hour. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.
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Reviews and Ratings
Global Ratings:
(18)
Reviews in English (16)
I made it exactly like the recipe and we are delighted with the results. This is my new go-to recipe for zucchini bread. I was skeptical of all the sugar, but with 3 cups of flour, it makes 2 good-sized loaves of bread. Not too sweet, and plums are a nice addition. - 23 Aug 2014 (Review from Allrecipes USA and Canada)
I added 1/2 a teaspoon of nutmeg to the flour and 1/8 to the crumble topping and substituted applesauce for the oil and this is OUTSTANDING! Trying a lot of different recipes due to an overachieving garden and this will be made again! Great recipe! - 25 Sep 2014 (Review from Allrecipes USA and Canada)
I have made many sweet breads, and this one was really one of the best. The only things I did different from the recipe were to use coconut oil instead of vegetable oil and added a tad more cinnamon and a little clove. The edges were crispy and sweet, the inside moist and almost pudding-like from the plums. So good!! My roommates and I devoured half a loaf before it even cooled. - 13 Jun 2016 (Review from Allrecipes USA and Canada)