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Bread, Zucchini IV (P, TNT)
Source: It appeared in an Sydney evening newspaper in the early 1970s.
Yield: 2 20cm (8")x12.5cm (5") loaves

3 eggs
2 cups sugar
1 cup oil
1 tsp. vanilla essence
2 cups grated zucchini (skin on)
3 cups all purpose flour
1 tsp bicarbonate soda
1 tsp. baking powder
1 tsp. salt
EITHER 1 cup crushed pineapple (drained) OR 1/2 cup raisins with 1 cup walnuts chopped

Beat together eggs, sugar, oil and vanilla. Fold in zucchini.

Combine flour, soda, baking powder, and salt and add to mixture, then add either the crushed pineapple or the sultanas and walnuts.

Pour into two 20cm (8")x12.5cm (5") loaf tins and cook for 1 to 1-1/2 hours in 175°C (350°F) to 190°C (380°F) oven until cooked when tested with a skewer.

Optional: you can also fold in 1-1/2 teaspoons cinnamon and 1 teaspoon grated nutmeg.

Posted by Rae Stern

Nutritional Info Per Serving: N/A