Zucchini bread

Zucchini bread

By
From
Encyclopedia of Food and Cookery
Makes
2

Ingredients

Quantity Ingredient
3 eggs
300g caster sugar
3 teaspoons natural vanilla extract
250ml oil
270g zucchini, grated
450g plain flour
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon bicarbonate of soda
3 teaspoons cinnamon
125g walnuts, chopped

Method

  1. Beat eggs until light and foamy, then add sugar, vanilla and oil and beat until thick and mousse-like, and the mixture will leave a trail when poured from a spoon. Stir in grated zucchini.
  2. Sift together flour, baking powder, salt, bicarbonate of soda and cinnamon. Fold this into zucchini mixture with walnuts. Pour into 2 greased and bottom-lined 21 × 11 cm loaf tins.
  3. Bake in a preheated moderate oven (180°C) for about 1–1½ hours or until a skewer inserted in centre comes out clean. Turn out and cool on a wire rack.

Note:

  • Use only tender, fresh zucchini. If they are tiny young ones, grate on a fine grater, or chop and purée in a blender. If zucchini are large, peel and seed before grating.
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