United States

Zucchini bread

A moist, cinnamon spiced quick bread with a hidden vegetable. Kids never guess.

75 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayCinnamon quick bread with grated zucchini and walnuts.

The original

278kcalsame

4 gproteinsame

1 gfibresame

75minutessame

Zucchini bread.

Per serving, worked out from the ingredient table.

Zucchini (courgette, baby marrow)2 medium, grated

Maida (all-purpose flour, plain flour)2 cups

Baking soda (bicarb soda, bicarbonate of soda)1 tsp

Baking powder½ tsp

Salt½ tsp

Cinnamon powder2 tsp

Egg2

Sugar¾ cup

Brown sugar¼ cup

Cooking oil (vegetable oil)½ cup

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Walnuts½ cup, chopped

4 steps

1Squeeze the grated zucchini lightly in a cloth.
2Whisk flour, baking soda, baking powder, salt and cinnamon.
3Whisk eggs, sugars, oil and vanilla, then stir in zucchini. Fold in the dry mix and walnuts until just combined.
4Pour into a lined loaf tin and bake at 175 C for 55 to 60 minutes. Cool 15 minutes in the tin.

Serve it like this

Slice thickly and serve plain or with a smear of butter or cream cheese. Lovely with tea or coffee.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.