Zucchini Bread, Make a Tonne

Zucchini-Bread-_Lo_Res

Zucchini Bread, Make a Tonne
5 March 2015

If you have a mountain of zucchini staring at you, like I do, then this is an awesome and super easy way to use them up. And because this recipe is so simple, you can double it, triple it or even quadruple it and fill your freezer with zucchini bread, for those less than inspired days. And let’s face it, once daylight savings clocks off, those days come thick and fast.

I do love the summer glut of zucchini, my favourite thing is hearing kids, other than mine, saying “NO MUM, PLEASE NOT ZUCCHINI AGAIN!” or “I KNOW THERE IS ZUCCHINI IN THIS!”. It’s great to know I am not alone in the mission to disguise those green beauties within every meal consumed throughout February and March.

Be warned, your house will smell irresistible while this is baking and I can not be held responsible for your lack restraint in devouring loaves of warm zucchini bread.

 Zucchini Bread

What You Need

  • 1 1/2 cups of self raising flour
  • pinch of salt
  • 1 teaspoons ground cinnamon
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1 cup brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 cup grated zucchini

What You Need to Do

  1. Pop your oven on to 165˚C and line a loaf tin with baking paper.
  2. Sift together the flour, salt and cinnamon.
  3. Cream the egg, oil, vanilla and sugar together.
  4. Mix in the flour mixture until combined.
  5. Stir in the grated zucchini.
  6. Pop in the batter in your prepared loaf tin and then in to the oven for about 60 minutes. I always check 10 minutes before, you never know what your oven is thinking.
  7. Enjoy!

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10 Comments

  • Sue says:

    This sounds and looks delicious Kate.
    Given that I have moved house recently I can only wish for a glut of zucchini, or pretty much anything come to think of it, but Im sure someone will have zucchini that needs a loving home so I need not miss out!

  • jen pink says:

    Yummmm! Thanks so much for sharing, Kate. Like the tunes, too 🙂

  • Hajar says:

    Hi Kate,

    What alternatives to the vegetable oil can I use? Is better an Ok substitute?

  • Straight onto my list for the weekend, thank you Kate x

  • Sandy says:

    Awww! My zucchini plants seem to have finished for the year. otherwise I’d be trying this tomorrow! My kids seem to have caught my enthusiasm for zucchini – as long as I cook it with chocolate or bacon ( cake, brownies, zucchini slice). It would be good to try them on something new and non-chocolatey!

  • Zena says:

    Always looking for ways to use up my zuchs and feed my ‘hungry little hippos’. I’m making this now. Cheers:)

  • Mellie says:

    Are you missing a liquid ingredient? It turned out like a cookie dough, not a cake batter!

    • Lunch Lady says:

      Oh no! I don’t think so. There is quite a bit of water in the zucchini, but mine definitely seemed cake battery. Hmmm… Let my look in to that for you.

  • Marie says:

    If you peel the green stuff from the zuchinni, then no-one will ever know that there is zuchinni in there!

  • Nan says:

    I made this recipe last night with a variation, I added cranberries to the batter.
    A truly delicious and easy recipe! We have an abundance of zucchini and
    this lovely bread will herald their leave as we head into Autumn.