Zucchini Bread

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.

Zucchini bread

Zucchini bread

Photography by Rob Palmer

Preparation Time

15 minutes

Cooking Time

50 minutes

Ingredients (serves 10)

  • 300g (2 cups) self-raising flour, sifted
  • 140g (2/3 cup, firmly packed) brown sugar
  • 1 cup coarsely grated zucchini
  • 250ml (1 cup) vegetable oil
  • 3 eggs, lightly whisked
  • 1/2 tsp vanilla bean paste
  • 1/2 tsp ground cinnamon
  • Fresh ricotta, to serve
  • Honey, to serve

Method

  1. Preheat oven to 180ºC. Line a 20 x 10cm loaf pan with non-stick baking paper.
  2. Combine the flour, sugar, zucchini, oil, egg, vanilla and cinnamon in a large bowl.
  3. 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.
  4. Cut the zucchini bread into thick slices. Spread with ricotta and drizzle with honey.

Notes

  •  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.

    Source

    Australian Good Taste – February 2012

    Australian Good Taste – February 2012, Page 30
    Recipe by Gemma Luongo

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