Zucchini + sultana bread

Zucchini + sultana bread

By
From
Eat This, My Friend
Makes
2 loaves
Photographer
Jade O'Donahoo; Huw Rogers

Some people find it hard to get their heads around the idea of zucchini (courgettes) in a cake. But if it works for carrot, it can certainly work for zucchini. And if you’re still not convinced, try substituting the sultanas for chocolate chips.

Ingredients

Quantity Ingredient
3 eggs
125ml olive or vegetable oil
125g full-cream plain yoghurt
345g raw caster sugar
2 teaspoons vanilla extract
2 zucchini, grated
300g self-raising flour
150g wholemeal self-raising flour
2 tablespoons ground cinnamon
125g sultanas

Method

  1. Preheat the oven to 180°C and line 2 loaf (bar) tins with baking paper.
  2. In a large bowl, beat the eggs, oil, yoghurt and sugar. Add the vanilla extract and zucchini and stir to combine.
  3. Sift in the two flours and cinnamon and fold in gently, then stir the sultanas through.
  4. Divide the mixture into the two prepared tins.
  5. Bake in the oven for an hour, or until a skewer comes out clean. Leave to rest for a few minutes before removing from the tins and cooling on a wire rack.
  6. The loaves will keep in the fridge for up to 5 days.
Tags:
Vegetarian
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