I am posting this recipe for zucchini bread from http://www.taste.com.au as it is quick and easy to make, healthy and a good way to use up leftover zucchinis (also good way to get children to eat vegetables). I love zucchinis and in Australia they are relatively cheap. They are a versatile vegetable and can be fried, baked, stuffed, grilled, BBQd, and made into soup or souffle. My mother made a zucchini loaf (I will have to search for her recipe) and a delicious zucchini soup. It is also a nice addition to a salad with chopped tomato, cucumber, mushrooms etc. It is low in calories and contains folate, potassium and Vitamin A. You can also add grated carrot to it and/or nuts and seeds if wished. I like it just spread with butter. It contains 4.5gms fat per serve and is high in fibre and protein. It is also a good way to save money when you compare buying a slice of similar carrot cake or banana bread at a cafe.
Photography by Rob Palmer
Ingredients (serves 10)
- Preheat oven to 180ºC. Line a 20 x 10cm loaf pan with non-stick baking paper.
- Combine the flour, sugar, zucchini, oil, egg, vanilla and cinnamon in a large bowl.
- Spoon the zucchini mixture into the prepared pan and smooth the surface. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
- Cut the zucchini bread into thick slices. Spread with ricotta and drizzle with honey.
- You’ll need 2 medium zucchini for this recipe. To freeze the bread, thickly slice, cover in plastic wrap and foil then place in a sealable plastic bag. Thaw overnight or toast straight from frozen.
SourceAustralian Good Taste – February 2012
Australian Good Taste – February 2012, Page 30
Recipe by Gemma Luongo