Zucchini and Kapow Mini-Loaves

Kapow tea mini loaf

Moist and moreish with a hint of a zing, these mini loaves are great for a morning tea, picnics or to wrap and give as gifts. Their charming size makes them feel like a special treat.

Makes 1 large loaf or 4 mini loaves.
Prep time 15 minutes.
Bake time 1 hour for single loaf, 25 mins for smaller loaves.


  • 1 cup (150 grams) grated zucchini 
  • 2 and 1/2 cups (350 grams) plain flour 
  • 3 teaspoons baking powder 
  • 1/4 teaspoon salt 
  • zest of 1 lime
  • 2/3 cup (160 grams) brown sugar 
  • 1/3 cup (60 grams) chopped crystallised ginger 
  • 2 eggs 
  • 1 cup (250 mls) strong brewed Kapow Tea, cooled 
  • 1 teaspoon vanilla extract
  • 1/3 cup (85 mls) vegetable oil

First things first

    Add boiling water to a bag or heaped teaspoon of Kapow tea, infuse for 10 mins.

    Line 4 small (6 cm by 13 cm) loaf pans or one large loaf pan with baking paper and set aside. 

    Heat the oven to 200°C. 


    1. Grate the zucchini and press between paper towels to remove excess water. 
    2. Whisk the flour, baking powder, salt, zest and brown sugar together.
    3. Add the chopped ginger and stir to combine 
    4. In a separate bowl, whisk together the eggs, Kapow Tea, oil and vanilla. Gently fold the wet ingredients into the dry ingredients until mostly mixed. 
    5. Fold in the zucchini and transfer to the prepared pan. 


    Bake the mini loaves for 20 to 30 minutes until golden and a skewer inserted in the centre comes out clean.

    Bake as a single loaf for approximately 1 hour.

    Kapow Tea Loaf

    Recipe created by Kearin Armstrong, The Winsome Baker.

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