Zucchini Bread recipe

Yield: 2 loavesAuthor: UnknownPrint Recipe

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Veronica’s Zucchini Bread

prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins

Moist and delicious loaf, wonderful eaten warm with butter.

ingredients:

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:

Method

1. Preheat oven to 180 degrees celsius (350 Fahrenheit)
2. Grease and line with baking paper 2 x 14cm x 22cm (5.5″ x 8.5″) bread loaf tins. 
3.  Beat eggs until they become pale in colour and fluffy in consistency.
4. Add the sugar, oil and vanilla. Beat until thick.
5.  Stir in the grated zucchini
6.  Sift the flour, baking powder, bicarbonate soda, salt and cinnamon into the wet ingredients. Fold the ingredients together.
7.  Fold in walnuts, if using.
8. 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!