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Stephanie Alexander Kitchen Garden Foundation

Zucchini Bread

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 serves
Ingredients Method

Ingredients
  

  • 3 eggs beaten until frothy
  • 1 1/2 cups brown sugar
  • 1/2 cup sunflower oil
  • 1 tsp vanilla essence
  • 2 medium zucchini grated to produce 2 cups
  • 2 cups plain flour
  • 1 tbsp cinnamon
  • 2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • butter (optional for greasing muffin trays)
Special Equipment
  • 3 x 12 -basin muffin trays

Method
 

  1. Preheat the oven to 180°C.
  2. Prepare all of the ingredients based on the instructions in the ingredients list.
  3. Mix the eggs, sugar, oil and vanilla essence in a large bowl, then add the zucchini.
  4. In another large bowl, mix all the dry ingredients together with a fork.
  5. Add the zucchini mix to the dry mix and gently combine.
  6. Line the muffin trays with baking paper, or grease with a light coating of butter.
  7. Pour the mixture into the muffin trays, three-quarters full for each basin.
  8. Bake for 20 minutes.
  9. Remove onto a wire cooling rack. Allow to cool then serve on platters.