Veronica’s Zucchini Bread
ingredients:
- 3 eggs
- 2 1/4 cups caster sugar
- 3 teaspoons vanilla extract
- 1 cup sunflower oil
- 2 cups grated zucchini
- 3 cups plain flour
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon bicarbonate soda (baking soda)
- 3 teaspoons cinnamon
- 1 cup walnuts (optional)
instructions:
- Preheat oven to 180 degrees celsius (350 Fahrenheit)
- Grease and line with baking paper 2 x 14cm x 22cm (5.5″ x 8.5″) bread loaf tins.
- Beat eggs until they become pale in colour and fluffy in consistency.
- Add the sugar, oil and vanilla. Beat until thick.
- Stir in the grated zucchini
- Sift the flour, baking powder, bicarbonate soda, salt and cinnamon into the wet ingredients. Fold the ingredients together.
- Fold in walnuts, if using.
- Pour equal amounts into the 2 tins. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to sit in tins for 5 minutes before turning out onto a baking rack to cool. Lovely to eat warm or cool.
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The sugar content is quite high (though, remember you are making two loaves, not one) and I can imagine that you can substitute or even just reduce the amount, as it is quite sweet anyway.
I hope you enjoy the recipe!
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