Lemon Zucchini Bread


This delicious and quick snack bread is sweetened with powdered stevia, and will 100% satisfy your afternoon tea cravings 🙂




If you don’t have any powdered stevia, you could add more sugar and sweeten to taste. I can’t tell you if it’s as good toasted the next day because it didn’t last more than 24 hours before being eaten… one of those recipes 😀

You could omit the glaze and serve with sweetened yogurt or cream.

Lemon Zucchini Bread 
2 eggs
1/4 cup sugar
1/4 cup oil
Zest and juice of one lemon
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/3 tsp powdered stevia leaf
3/4 cup grated zucchini
Maybe a dash of water
3 Tbsp icing sugar
1 tsp butter, melted
Lemon juice
To decorate:
Lemon zest

Preheat the oven to 180 degrees Celsius and grease a 10cm by 20cm loaf tin (this is quite a weeny loaf 🙂 ).

In a bowl, whisk together the eggs, sugar, oil and lemon juice and zest until combined. In another bowl, mix together the flour, baking powder, baking soda and stevia. Gently fold half of the dry ingredients and half of the zucchini into the wet ingredients, followed by the rest of the dry ingredients and the rest of the zucchini. The aim is not to over mix; the batter will be quite thick, but add a dash of water if you think the dry ingredients aren’t mixing in well enough.

Pour into the tin and bake for 25 minutes, until a skewer comes out clean when inserted. Cool for 10 minutes in the tin, then un-mold and leave to cool slightly.

When the cake is cooled, mix together the glaze ingredients and pour over the top of the cake. Top with some lemon zest if desired. Enjoy while it’s still warm and the glaze is runny or when cooled completely. Lasts well, and is just as delicious the next day if kept in an airtight container.



Whole Wheat Fruit Mince Scrolls with D’Angostura Bitters Glaze



It’s that time of year when fruit mince seems to take pop back into the kitchen again; for those of you unfamiliar with it, picture fruit minces tarts, panettone bread, Christmas pudding…. maybe some panforte in there too.

But here it’s in an easy scone-like scroll. Scrummy 🙂



It only makes six, which can be quite nice as a tea time treat. You might like to add apple pie or pumpkin spice to the dough and spread some raisins/brown sugar/apple pie filling etc into the middle.

As you can see, I squished the end bits of the roll together to make one…. but it still tasted delicious!


Fruit Mince Scrolls with D’Angostura Bitters Glaze
1 cup wheat flour
1/2 cup white flour
3 tsp baking powder
2 Tbsp any sugar
Dash of cinnamon
75g margarine or softened butter
1 egg
1/3 cup-ish water
To fill:
1/2 cup fruit mince
3 Tbsp icing sugar
Dash or three of bitters
Bit of water

Preheat the oven to 190 degrees Celsius and line a baking tray.

Mix together the flours, baking powder, cinnamon and sugar. Rub in the butter. Whisk the egg, and mix gently into the flour mixture. Add the water a bit at a time and mix until a soft but not too sticky dough forms.

Roll out the dough with quite a bit of flour (I did it between two plastic sheets I had some puff pastry in) until it’s about 30x20cm. No biggie. Sprinkle on the fruit mince and roll up length-wise. Cut into 6 pieces, or as I did, 5, and then stick the end bits together. Place on the tray and bake for 25 minutes, until they are lightly golden and not still doughy. I tested lifting one up gently to check it was cooked in the middle. Remove from the oven.

Make the glaze by mixing the icing sugar and bitters with bit of water until thick but pourable, you may need to add a bit more water. Drizzle over the scrolls and serve warm or cooled!

Makes 6, but I have no idea how long they last as they were gone within half an hour!


Happy December everyone, and look out for yet more fruit mince recipes…..!

Leftover-Porridge Banana Cake

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Another banana cake, but this one is different?! It’s handy to use up that porridge you didn’t eat, and those bananas that got a littttle too brown. Plus it’s perfect for breakfast or a pudding! Enjoy 🙂

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Leftover-Porridge Banana Cake
2/3-3/4 cup leftover porridge
Two mashed bananas
1 egg
Cinnamon, vanilla, chinese five spice
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup any sugar or honey (add a bit more flour if you use honey)
1 cup-ish flour (depends on how much porridge)

Preheat the oven to 180 degrees Celsius and line a 20x20cm tin (or just grease it!).

In a bowl, mix all the ingredients together. Yup, that easy. Pour into the tin and sprinkle with some more spice if you like. Bake 35 minutes, until only a few wee crumbs stick to the skewer when inserted. Cool slightly and enjoy!

Banana Loaves; Winter and Summer Versions

Two versions (both with not-amazing photos) for two seasons and two feelings; partly influence by New Zealand’s summer Christmas. We like to eat all those delicious mixed spiced-fruit mince-pudding desserts, but we also like to embrace all the fruit that graces the kitchen at this time of year. Hence pavlova’s popularity; fresh berries and cream, billowy cream and flowers or layered glory!





The kiwifruit add some colour and texture!



The summer loaf has poppy seeds, citrus and chopped kiwifruit (above) and the winter has mixed spices and chopped fruit and walnuts.




Banana Winter Fruit Loaf Cake
Dry Ingredients:
1.5 cups white flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
2/3 cup brown sugar
Handful raisins
Handful dried apricots, chopped
Handful of walnuts, chopped
Wet Ingredients:
3 small bananas, mashed
1 egg
1/2 cup yogurt
3 Tbsp oil
And Lastly:
1 cup-ish cold water

Banana Summer Fruit Loaf Cake
Dry Ingredients:
2&1/2 cups flour
1/2 cup sugar
1 Tbsp custard powder (could probably leave out)
2 Tbsp desiccated coconut
2 Tbsp poppy seeds
2 tsp baking powder
1 tsp baking soda
Wet Ingredients:
3 small bananas, mashed
1 egg
3 Tbsp oil
Juice of 3 citrus
Splash of bitters
3 kiwifruit, chopped into small pieces
And Lastly:
1 cup-ish water

Preheat the oven to 180 degrees celsius and grease a very large loaf tin or a square tin.

In a large bowl, combine the dry ingredients. In another bowl, gently mix the wet ingredients. Mix the wet ingredients into the dry with about half of the water, adding more as needed. The mixture will be thick but still pour. Pour into the loaf tin and cook for an hour, until skewer comes out with only a few crumbs on it.

Cool slightly and devour, or store in an airtight container. Makes a rather large loaf and is just as delicious the next day, although the chewy crust is unbeatable when freshly baked!





Pumpkin Cinnamon Rolls

I have been dying to make these for a while now, and when mum roasted a pumpkin for dinner last night….well, that just sealed the deal didn’t it? They were super easy, and super good. The recipe is done in an electric mixer but you could probably do it by hand if you want! And don’t worry, pumpkin lovers will love them, and those who don’t like pumpkin…may not even know it’s there! My brothers didn’t anyway, and they are not the biggest fans of the vegetable AT ALL. Just make sure your pumpkin is cooked and smooth, it doesn’t matter too much how it got to that stage (boiled, roasted etc). You may want to add an icing or glaze, but I couldn’t be bothered (*gasp* bad person!).
Sorry about the dark picture (maybe you could help, how do I make it bigger and brighter!? I’m still learning….). The dough is a very wet one, so don’t be too worried if you have to add a bit more flour while kneading it and rolling it out. I made the dough before I went to work and then finished them about 5 hours later! The texture was great, almost cakey (but don’t think that you’d be better off making a non yeasted roll, they still are great!) and the filling was nice and thick, but sweet and cinnamon-y. You wouldn’t guess there was pumpkin in there.

Pumpkin Cinnamon Rolls
1/3 cup milk
25g butter
2/3 cup mashed cooked pumpkin
3 Tbsp brown sugar
1 egg
1&1/2 teaspoons dried active yeast
2 cups flour
1 tsp cinnamon

3 Tbsp brown sugar
2 Tbsp cooked, mashed pumpkin
2 tsp ground cinnamon

Melt the butter in the milk in a small saucepan. While this is happening, in an electric mixer, mix the pumpkin and sugar together. Add the warm milk mixture and mix well. Mix in the egg and yeast. In another bowl, mix the flour and cinnamon together. Add half the flour to the batter and mix on low for 5 minutes (this is basically instead of kneading-time to get that gluten working!). Add the rest, mix until well combined and then tip into an oiled bowl. Oil the top of the dough (it will be quite sticky!) and then cover. Leave for 30mins to a few hours, until doubled in size.
Preheat the oven to 200 degrees celsius. Line or grease a tin (square or circle) to put the buns into, or line a tray if you want separate rolls. Flour a surface well and tip out the dough. Knead until smooth then roll (or I just used my hands to stretch the dough) into about a 40x20cm rectangle. Mix the filling ingredients together, then spread over the base evenly (make sure that you leave a ‘margin’ to seal the rolls). Roll up and cut into 9 even pieces. Carefully transfer into the tin or onto the tray (they will be very sticky don’t keep their shape very well, but hang in there! Bake for 20+ minutes, until nice and golden brown.
Cool for a moment or two until you can touch them, and enjoy! Makes about 9.