You can’t really tell that there is a vegetable in here. This is a lovely bread to make in the summer when there is an abundance of zucchini, and it will keep moist for a few days if you wrap it well. I find
Beat the sugar with the oil and vanilla until smooth and then add the eggs one by one, beating well after each addition. Keep on beating until you have a thick, yet light and fluffy batter. Sift in the flour, baking powder, bicarbonate of soda, cinnamon and nutmeg. Add a pinch of salt and the zucchini, several good grinds of black pepper and the lemon zest and fold together well. Coarsely chop the pecans and gently stir through the batter.
Scrape the batter into the tin and
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