Zucchini: The Magic Ingredient For A Sweet Scrumpt...

Zucchini or courgette is what is known as a summer squash. It has a lighter texture and more delicate flavour then some of the heavier winter squashes. Looking like a greener more rugged cucumber the zucchini is an incredibly versatile vegetable.

Zucchini The Magic Ingredient

They can be eaten steamed, grilled, baked or fried. They can be stuffed. They can be grated into pasta. They are also wonderful additions to stews and curries. For me one of the tastiest ways to use zucchini is in baking.

This recipe for zucchini bread is one of my tried and true all time favourites. It is moist, not too sweet and goes very well with a hot cup of tea. The addition of walnuts adds a little extra kitchen witch magic! This really is a very simple recipe and kids will love it. It’s a great way to get them to eat some veggies!

If you’ve never tried it – give it a go. You will never see a zucchini in the same way again!

Luna Raye’s Recipe For Magical Scrumptious Zucchini Bread

Ingredients

3 eggs

1 cup canola oil (I didn’t have enough for this batch and used ¾ canola and ¼ olive oil)

2 cups white sugar

2 cups grated zucchini

2 teaspoons vanilla extract

3 cups all purpose flour

3 teaspoons all spice

1 teaspoon baking soda

¼ teaspoon baking powder

1 teaspoon salt

¾ cup chopped walnuts (I have alternated this with ½ cup fresh blueberries in the past)

Directions

Preheat your oven to 165 degrees C (or 325 degrees F)

Grease two 8×4 inch loaf tins

In a large bowl beat the eggs until they are light and frothy

Gradually mix in the oil and sugar

Stir in the grated zucchini and the vanilla

In a separate bowl combine the flour, all spice, baking soda, baking powder, salt and chopped walnuts (NOTE: if using blueberries instead of walnuts mix them in with the wet ingredients)

Add the dry ingredients into the wet ingredients and mix thoroughly

Divide the batter into the prepared bread tins

Bake for approx 60 – 70 minutes or until a knife inserted into the centre, comes out clean.

I cover the loaves with tinfoil about ¾ of the way through cooking to make sure they don’t brown too much on top.

Allow to cool on a wire rack.

Slice it up and enjoy with a cup of tea and a good book!

Zucchini Loaves

Enjoy with a cup of tea and a good book