Rachel’s Zucchini and Walnut Bread
SERVES
20
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
75
MINUTES
CUISINE
COURSE
Baking
Method
Line 2 loaf tins (13 x 23cm) with parchment paper.
Preheat the oven to 150°C/Gas Mark 2.
In a large bowl, sift in the flour, the bicarbonate of soda and the baking powder then mix in the salt, the cinnamon, the nutmeg, the ground cloves and the chopped walnuts. Add the caster sugar and the Demerara sugar and stir well to mix.
In a separate bowl, beat the eggs with the oil and the vanilla extract. Grate the whole unpeeled zucchini then add into the eggs and oil and mix well until combined.
Divide the mixture between the two prepared loaf tins. Scatter the remaining 50g (2oz) walnuts over the top of each zucchini bread.
Bake in the oven for 1 - 1 ¼ hours or until a skewer inserted into the middle comes out clean. Allow to cool in the tin for about 5-10 minutes before turning out onto a wire rack. Serve, sliced on its own or toasted and buttered.
Ingredients
400g plain flour
1 tsp bicarbonate of soda
½ tsp baking powder
½ tsp salt
pinch of salt
1 tsp ground cinnamon
¼ tsp freshly grated nutmeg
¼ tsp ground cloves
75g walnuts, chopped
300g caster sugar
100g Demerara sugar
3 eggs, beaten
200ml sunflower oil
2 tsp vanilla extract
380g zucchini grated (with skin left on)
50g chopped walnuts for scattering on top of the breads
Method
Line 2 loaf tins (13 x 23cm) with parchment paper.
Preheat the oven to 150°C/Gas Mark 2.
In a large bowl, sift in the flour, the bicarbonate of soda and the baking powder then mix in the salt, the cinnamon, the nutmeg, the ground cloves and the chopped walnuts. Add the caster sugar and the Demerara sugar and stir well to mix.
In a separate bowl, beat the eggs with the oil and the vanilla extract. Grate the whole unpeeled zucchini then add into the eggs and oil and mix well until combined.
Divide the mixture between the two prepared loaf tins. Scatter the remaining 50g (2oz) walnuts over the top of each zucchini bread.
Bake in the oven for 1 - 1 ¼ hours or until a skewer inserted into the middle comes out clean. Allow to cool in the tin for about 5-10 minutes before turning out onto a wire rack. Serve, sliced on its own or toasted and buttered.
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