Zucchini and walnut loaf
( MAKES 1 LOAF )
Tip: slice loaf and serve buttered. Or you can ice loaf with a small quantity of cream cheese icing. Decorate the top with extra toasted walnuts.
- Heat the oven to 180C. Grease and line a medium-sized loaf tin, about 21cm x 11cm x 5cm deep with baking paper. Pop the walnuts in a tray and place in the oven until lightly toasted, you will smell them.
- In a large bowl, mix together the zucchini, brown sugar, caster sugar, eggs, oil and vanilla extract or paste. I mixed with a fork and only mixed until just combined.
- In a separate bowl, sift together the flour, baking powder, baking soda and cinnamon. Make a well in the centre and pour in the zucchini mixture. Mix gently, adding the walnuts until all is just incorporated.
- Place in the prepared loaf tin and place in the oven. Bake for 35-40 minutes or until firm to the touch. You can also insert a skewer into the centre of the loaf – it should come out clean. Remove from the oven and leave for 5 minutes before removing loaf to a wire rack to cool.
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