Zucchini Bread
A sweet, moist loaf with grated zucchini and cinnamon.
- Servings
- 8
- Prep
- 20 min
- Cook
- 55 min
- Total time
- 1 h 15 min
- Difficulty
- Easy
- Cuisine
- American
VegetarianMake aheadDessertBaked
Ingredients
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- 300 g zucchini — grated, with excess moisture squeezed out
- 250 g plain flour
- 150 g sugar
- 2 pc eggs
- 120 ml neutral oil
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 0.5 tsp salt
Method
- Heat the oven to 175 °C / 350 °F and line a loaf tin.
- Grate the zucchini and squeeze out the excess moisture in a clean towel, so the loaf does not become soggy.
- Whisk the eggs, sugar and oil together in a large bowl.
- Stir in the flour, baking soda, cinnamon and salt until only just combined, then fold in the zucchini.
- Pour into the tin and bake for 50–60 minutes, until a skewer pushed into the centre comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a rack.
Before you cook
- The batter contains raw flour and raw egg. Do not taste or eat it raw; bake the loaf through as described.