As the days grow warmer and the vege garden starts to flourish, there's nothing quite like using some of that seasonal home-grown produce that's in abundance. Often we get a huge influx of prolific growers like zucchini's all at once. Add this recipe to your repertoire for when that time comes, or if you're just looking for creative ways to make the most of seasonal produce.
This wholesome recipe comes from our good friends, Harry and Audrey, the inspiring duo behind Haut Hutt and creators of this nourishing smoothie recipe. These guys are known for their commitment to healthy living and have crafted a delicious bread that perfectly blends seasonal produce with the goodness of Shakao—our unique mix of organic cacao and warming spices.
SHAKAO SPICED ZUCCHINI BREAD RECIPE
Makes Two Loaves
Prep: 10 Min | Bake: 30-40 Min | Total: 55 Min
Ingredients:
- 3.5 cups grated zucchini
- 3 cups (organic) all-purpose flour (or swap half a cup with whole flour)
- 2 tsp baking soda
- 1 TBS cinnamon
- 1/4 tsp all spice
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 2 TBS SHAKAO (add more for extra spice!)
- 1/4 tsp salt
- 1 tsp freshly grated ginger or 1/2 tsp ground ginger
- 3/4 cup brown sugar
- 3/4 cup raw sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3/4 cup oil or melted butter
- 1.5 cups chopped walnuts (leave some for topping)
- 2 fresh figs (for topping)
Method:
- Oven Temperature: Preheat to 175 degrees Celsius and line a loaf tin (9x5 inch) with baking paper.
- Drain Zucchini: Squeeze grated zucchini through a linen tea towel or cheesecloth to remove excess moisture. Let it sit in a strainer.
- Dry Ingredients: In a medium bowl, mix the flour, baking soda, spices, salt, and SHAKAO.
- Wet Ingredients: In a separate bowl, whisk together the butter and sugars until well combined. Add the eggs, vanilla, and grated ginger if using.
- Combine: Fold the drained zucchini into the dry mixture until fully coated. Gradually add the dry mix to the wet ingredients, folding gently—do not overmix.
- Bake: Evenly spread the mixture in the loaf tins. Top with extra walnuts and sliced figs. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. (Underbaking is better; the bread will continue to cook in the hot tin after removing from the oven.)
- Serve: Enjoy with a wholesome butter spread.
Check out what Harry and Audrey are doing over at @haut_hutt. If you’re in Bright, don’t miss the chance to drop by and say g'day to this awesome couple who are all about bringing health, creativity, and a sense of community to our little mountain town.
ABOUT HARRY AND AUDREY
Two local legends and business owners, Harry and Audrey are dog-parents to three beautiful pups with a little human on the way! I met these two in 2019 after settling in Bright, and really got to know them during a little escape down to Melbourne/Surf Coast during the 2020 Bushfires. They are fun, creative, health-minded, well-traveled, and genuinely beautiful people. I’m grateful for friends like this.
Check out what they do over at Haut Hutt!
HAUT HUTT
Instagram: @haut_hutt
