Zucchini bread

Zucchini bread

By
From
Deep South
Makes
1 loaf
Photographer
Andy Sewell

Ingredients

Quantity Ingredient
3 eggs
240g unsalted butter, melted
3 teaspoons vanilla extract
225g plain flour
400g caster sugar
2 teaspoons bicarbonate of soda
3 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
300g courgette, grated
100g pecan nuts, chopped, (optional)

Method

  1. Mix together the eggs, melted butter and vanilla extract. Fold in the dry ingredients, then the grated courgette and the pecan nuts, if using. Transfer to a greased 1kg loaf tin. Place in an oven heated to 180°C and bake for an hour, until a skewer inserted in the centre comes out clean. Cool in the tin before turning out.
Tags:
American
Southern cooking
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