Friday, 24 July 2015

Zucchini Bread || Foodie Friday

In this house, we are all about Banana/Carrot/Pumpkin cakes and our allotment plot has been producing more zucchinis/courgettes than we can possibly consume. Cue me looking for new and exciting ways to consume the never ending quantities of courgette. So I tried this new recipe and really enjoyed it. I hope you do too. 



Serves: 12 servings

  • 1 1/2 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup white sugar
  • 1 1/2 tsp vanilla extract
  • 1 cup grated zucchini
  • 1/2 cup dried cranberries
  • 2/3 cup chopped almonds
  1. Grease a 8 x 4 inch pan. Preheat oven to 165 degrees C.
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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