Zucchini and walnut loaf

This zucchini and walnut loaf is beautiful served warm or toasted with a generous spread of butter. The addition of zucchini gives a wonderful texture to the bread, and you can be assured you're serving your family their dose of vegetables, disguised in a sweet, nutty slice.
Zucchini and walnut loafWoman's Day
1 Item
1H 10M



1.Preheat oven to 180°C (160°C fan-forced). Lightly grease a 10 x 20cm loaf pan and line with baking paper.
2.Sift flour, baking powder, cinnamon and soda together into a large bowl. Stir in sugar, zucchini, dates and walnuts until well combined.
3.In jug, whisk together oil, eggs and vanilla. Pour into flour mixture. Lightly mix until combined. Pour into prepared pan, smoothing top.
4.Bake 50-55 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes, before turning onto a wire rack to cool completely. Serve sliced with butter.

Toast slices of this loaf and serve for breakfast. Add a grated carrot, if liked.


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