Zucchini Bread

The Triangle Team

It’s called bread but it’s a terrific tea cake and a great way to use up those zucchinis that got away.

500g flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons cinnamon
6 large eggs
1 cup oil (sunflower, safflower, grapeseed)
2 cups (400g) sugar (half white, half brown)
680g grated zucchini
2 cups lightly toasted and roughly chopped walnuts

Preheat the oven to 160C. Grease two loaf pans.
Mix together the flour, baking powder, baking soda, salt and cinnamon.
In a big bowl, whisk together the eggs, sugar and oil.
Sift the dry ingredients into the wet and stir until just mixed in.
Stir in the grated zucchini, then the toasted nuts.
Put into the pans and bake for 1 hour.
Cool in the pans for ten minutes.
Slip a knife around the edges and remove from the pans.
Cool completely on a wire rack.
Wrap the loaves in film and leave for 12 hours before cutting.
Slice and serve. Freezes well.