Ingredients
2 cups plain flour
1 cup wholemeal flour
1 salt
1 baking powder
1 baking soda
2 tsp cinnamon
ground
0.5 tsp allspice
3 eggs
½ cup vegetable oil
1 cup sugar
2 vanilla essence
2 cups zucchini
grated
Allergy Advice
Contains Eggs
Contains Gluten
Equipment
- 1 loaf tin (15cmx25cm)
- 1 medium size bowl
- 1 large bowl
- 1 sifter
- 1 whisk
- 1 oven
Instructions
- Preheat the oven to 170C and line and grease a loaf tin (15cmx25cm).
- In a medium size bowl sift the first 7 ingredients (plain flour, wholemeal flour, salt, baking powder, baking soda, cinnamon, allspice).
- In a large bowl add eggs, oil, sugar and vanilla. Whisk until well combined and thick (approx 1 minute).
- Add dry ingredients to wet mixture and beat to combine. Add zucchini and fold until well combined.
- Pour into loaf tin about three quarters full and bake for one hour or until skewer comes out clean.
Notes
Tip
Once all the other flours and spices are sifted, add the wholemeal flour last of all due to the husks being larger than the sifter.
Tip
I hand-mix this recipe rather than use a mixer as the loaf is lighter with a softer touch.
Variation
If your loaf tin is slightly too small for the mixture, put the remaining leftovers into muffin tins and bake for 20 minutes at the same temperature.
Variation
This mixture can be used for muffins, they only need 20 minutes on the same temperature.
Storage
Zucchini bread freezes well and tastes great slightly toasted and spread with butter or margerine for an after school snack.
