Recently I have been gifted loads of Zuchini from a few different friends this has been great as we didn’t grow any ourselves this year so the gift has satified my preserving addiction. I have already made Chutney and Pickles which I will write about in a separate post and still have so many left over! I will grate some and freeze them today for meals in winter but I felt inspired to make Zucchini bread for a yummy brunch yesterday and boy was it was so delicious I simply must share the recipe with you all.
Zucchini Bread recipe
1C Nuts (walnuts of mixed) 1 C Brown Sugar 3 large Eggs (I use Duck eggs) 2Tsp Vanilla extract (or essence) 1C Veg Oil 2C Plain Flour 1tsp Salt 1tsp Cinnamon Pinch nutmeg 1Tsp bicarb soda 1/2 tsp baking powder 3 & 1/2C grated Zucchini ( I think I actually ended up with 5 Cups which made a really moist cake) 1 & 1/4 C oats 3Tbs raw sugar
1.Heat Oven to 180 Degrees Celcius and great tin. I used a large bread tin but any will do.
Whisk Eggs, oil, sugar, Vanilla until smooth
2. Slowly add sifted Flour , salt, bicarb, baking powder, cinnamon, nutmeg and mix to combine it will be quite a dry mix at this point
3. Fold in Zucchini, oats and nuts and pour into prepared tin then sprinkle with raw sugar and a few extra oats if you wish Bake 50-70mins or when knife comes out clean.
We ate ours with fresh cream, ricotta, stewed apples and blackberries YUM!