There is no denying it, I’ve been in overdrive using my loaf since I got back from overseas and when I say using my loaf, I mean using my loaf tin.
This Christmassy loaf was actually inspired by Nigella’s Scarlet Speckled Loaf Cake, but I added some zucchini and pistachios because let’s face it, at Christmas, red and green should always be seen. Plus with an extra serve of veggies, and some nuts, this surely makes this loaf a health food.
This loaf is as dense as it is colourful, it’s delicious on it’s own or warm with some lashings of butter. To tell you the truth, this recipe has me torn, it’s so delicious, I can’t stop making it but I want to because I can’t stop eating it and have had to eject it from the house with immediate effect.  I just cannot resist. For the nay sayers and fussy eaters who may find the idea of beetroot and/or zucchini in their baked goods a turn off, just tell them it’s finely chopped cranberry and bits of pistachio, and they’ll be none the wiser.  Shall it be our little secret"
Do you like baking with vegetables too" Do you have any other secrets you want to share"

Ingredients
1 large uncooked beetroot, peeled, about 200g
1 large zucchini
250g butter, softened
grated zest and juice 1/2 lemon
200g caster sugar
4 eggs
150g dried cranberries
50g pistachios, roughly chopped
1/2 teaspoon mixed spice
300g plain flour
1 teaspoon baking powder

How to – Traditional

P...