Matcha Courgette Loaf Cake

Thick, dense, delicious and packed with fibers and phytonutrients. It is perfect for breakfast on-the-go or a filling snack.

Matcha Courgette Loaf Cake with peanut butter drizzle

If you visit my family in Shenzhen (a city in China), you will probably be surprised by how much my mom and I love tea! We have a set of tea accessories that is specialized for Kung Fu Tea (功夫茶), and there are at least 3kg of loose tea leaves (Chinese people somehow don't like tea bags) in different varieties. Drinking tea is not just about quenching thirst or some magical health benefits, it is a daily ritual and a mediation ceremony for us. Talking about tea will always make me feel nostalgic, make me recall the lovely memories spending with my mom and make me crave the jade-colored tea (or grass green or amber or brownish-dark ) that my mom carefully brewed. Therefore, my obsession with tea extends to my fondness for matcha.

Undoubtedly, matcha is originated from China and it is brought to Japan in 1191 by Monk Eisai (such a long time ago!) where it then became extremely popular. I have been fascinated by the subtle bitterness and the versatility in baking of matcha. Matcha mille crepes, matcha ice cream, matcha cookies... matcha always enchants me with its mesmerizing flavor.

Most of us may be familiar with headlines taking about the seemingly magical power of matcha. But let's put it simple, the abundance of polyphenols, minerals, vitamins and amino acids has conferred green tea (or matcha) numerous benefits raging from anti-inflammatory and anti-oxidative to cancer-preventing and neuro-protective. Apart from being nutritious and beneficial (there are some side effects when dosage is taken into considerations ), matcha has been widely appreciated by chefs and foodies when it is incorporated into a variety of pastries and sweets.

Matcha Courgetter Loaf Cake with peanut butter

Matcha Courgetter Loaf Cake with lemon curd drizzle

Celebrating my constant craving for matcha, I make this thick loaf cake that is strong in matcha flavor (matchaholic anyone?). No sugar added as it is sweetened by milk chocolates and oranges! I will have 2 slices of it and a pot of yogurt (or soya latte) for an easy on-the-go brekkie, or have a slice of it drizzling with nut butter for a filling and energizing snack. It is also perfect eaten with custard (or eaten with lemon curd for me) and ice cream. Ehh....drooling and craving, let's make it!

Recipe: Matcha Courgette Loaf Cake ( 6 thick slices or 8 thin slices)

Ingredient :

• 160 g Courgettes (medium length)

• 2 Free Range Eggs

• 100 g Quinoa Flakes ( I used this one )or porridge oats

• 6 g Matcha Green Tea Powder (I added 9 g in mine but I guess it might be too strong)

• 20 g Coconut Flour.

• 40 g Unsalted Butter, melted

• 3 sweet oranges

• 60 g Milk chocolate ( I used this one, feel free to add more!)

• A splash of Soya Milk

Methods:

• Blend the oranges in a blender and keep the juice and pulp together (extra fibers)

• Shred the courgette in a large bowl

• Add quinoa flakes and coconut flour into the bowl and mix well.

• Melt the butter in microwave (low heat for ~40 seconds) or in a saucepan on a low heat

• Chop the chocolate into small pieces

• Add eggs and oranges (juice and pulp) in the bowl and mix with the flour together.

• Add butter and chocolate pieces (or you can use milk chocolate chips)

• Add a splash of soya milk to adjust consistency

• Preheat oven to 200°/fan 180°

• Put the mixture in a lined loaf tin ( I used 1L) and bake for 45 - 50 minutes

• Slice and enjoy!