Zucchini Bread
Fill up on fibre with this quick and easy, moist and crunchy zucchini bread.
Equipment
- Large mixing bowl
- Additional medium mixing bowl
- Wooden spoon
- 2 x loaf tins (20x10cm)
- Fan forced oven
Ingredients
- 3 cups grated fresh zucchini
- 3 cups wholemeal plain flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 cups granulated sugar We used rosemary infused sugar for extra flavour
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup just melted (not hot) unsalted butter (approx. 170grm)
Instructions
- Preheat oven (fan forced) 180-degree celsius and prepare two loaf tins and set aside
- Mix together sugar, eggs, vanilla extract, salt and melted butter in a large bowl (wet ingredients)
- Combine flour, baking powder, cinnamon and nutmeg in a separate bowl
- Add flour mixture into the wet ingredients until just incorporated
- Mix in zucchini until just incorporated
- Divide batter between prepared loaf tins
- Bake for 40-60 minutes or until a wooden toothpick/skewer inserted into the middle comes out clean
Notes
How to store…
Keep in an airtight container, best refrigerated (can be frozen)
Best consumed fresh or toasted if consumed after it’s refrigerated or frozen
Enjoy with…
Some mascarpone cheese spread
Keep in mind that sweet treats should be eaten in moderation.Smiles Heart Gym team Recipe adapted from: Zucchini Bread
