Name: Zucchini and walnut loaf
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 1/2 cup plain flour; 1 1/4 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon bicarbonate of soda; 1 cup brown sugar; 1 small zucchini, grated; 1/2 cup chopped pitted dates; 1/4 cup chopped walnuts; 2/3 cup vegetable oil; 2 eggs; 1 teaspoon vanilla extract butter, to serve

Zucchini and walnut loaf

This zucchini and walnut loaf is beautiful served warm or toasted with a generous spread of butter. The addition of zucchini gives a wonderful texture to the bread, and you can be assured you're serving your family their dose of vegetables, disguised in a sweet, nutty slice.

Makes 1 Item

Prep

15M

Cook

55M

Total

1H 10M

Ingredients

1 1/2 cup plain flour

1 1/4 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon bicarbonate of soda

1 cup brown sugar

1 small zucchini, grated

1/2 cup chopped pitted dates

1/4 cup chopped walnuts

2/3 cup vegetable oil

2 eggs

1 teaspoon vanilla extract butter, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Lightly grease a 10 x 20cm loaf pan and line with baking paper.

2.Sift flour, baking powder, cinnamon and soda together into a large bowl. Stir in sugar, zucchini, dates and walnuts until well combined.

3.In jug, whisk together oil, eggs and vanilla. Pour into flour mixture. Lightly mix until combined. Pour into prepared pan, smoothing top.

4.Bake 50-55 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes, before turning onto a wire rack to cool completely. Serve sliced with butter.