Zucchini Bread/Cake

Another great way to use up those zucchinis and have a delightful snack for dessert or teatime.  This is a flavorful addition to lunchboxes, and kids have their vegetables without even knowing it.

This recipe has been based on the Zucchini Bread Recipe from Cooks.com
It is easy to prepare and delicious

Ingredients

3 eggs
1 3/4 cups sugar
1 cup olive oil or other vegetable oil
1 teaspoon vanilla
2 cups  grated zucchini (loosely packed)

2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts  (optional)

Method

Preheat the oven to 350 F

Beat the eggs till nice and frothy

Beat in the sugar

Add the oil and vanilla and continue to beat

Add the zucchini and stir to mix.

In another bowl add all the dry ingredients and whisk well to mix.   Alternatively you could use a sieve.  I never use a sieve anymore, I just whisk the ingredients well to mix.

Add the dry ingredients to the wet mix and stir to combine.  Add the nuts last if using and stir to incorporate.

Line 2 loaf pans with wax paper and spray with kitchen oil. The pans should be about 8 X 4 inches in order to get 2 loaves.

Bake for 60 minutes or until a toothpick inserted in the middle of the loaf comes out clean.  I used a convection oven and the loaves were ready in 45 minutes.  Remove and let stand for 10 minutes or until cool before removing.  Slice when cool.