Zucchini Bread
/Recipe By Stephanie Alexander Kitchen Garden Foundation
Ingredients
3 eggs, beaten until frothy
1 1/2 cups brown sugar
1/2 cup sunflower oil
1 tsp vanilla essence
2 medium zucchini, grated to produce 2 cups
2 cups plain flour
1 tbsp cinnamon
2 tsp bicarbonate of soda
1/2 tsp salt
1/4 tsp baking powder
butter (optional, for greasing muffin trays)
Special Equipment
3 x 12-basin muffin trays
Method
Preheat the oven to 180°C.
Prepare all of the ingredients based on the instructions in the ingredients list.
Mix the eggs, sugar, oil and vanilla essence in a large bowl, then add the zucchini.
In another large bowl, mix all the dry ingredients together with a fork.
Add the zucchini mix to the dry mix and gently combine.
Line the muffin trays with baking paper, or grease with a light coating of butter.
Pour the mixture into the muffin trays, three-quarters full for each basin.
Bake for 20 minutes.
Remove onto a wire cooling rack. Allow to cool then serve on platters.
