Lynne Mullins' Zucchini Bread Recipe

Walnut and zucchini loaf

 

For the best flavour wrap the bread when cool and stand overnight before serving.

 

3 eggs

¾ cup sugar

1 tsp vanilla extract

200ml vegetable oil

1 1/2 cups grated zucchini (about 3 small zucchini)

1 1/2 cups plain flour

2 tsp bi-carbonate of soda

1 tsp baking powder

½ tsp salt

1 tsp ground cinnamon

½ tsp ground cloves

60g coarsely chopped walnuts

 

Pre-heat oven to 180C.

Combine eggs, sugar, vanilla and oil in a large bowl and beat until light and thick. Fold in grated zucchini. Sift flour, bi-carbonate of soda, baking powder, salt and spices together and fold into zucchini mixture until just combined. Fold in nuts. Spoon mixture into a greased loaf pan (23x13cm.) and bake for 45-55 minutes or until a cake skewer comes out clean.