Zucchini Bread

banner

Preparation info

  • Difficulty

    Medium

  • Cuts into

    10–12 slices

Appears in

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 a slice makes a great snack, even in times of pre-dinner emergency.

Ingredients

  • 60 g( oz) pecans
  • 180 g( oz) raw caster (golden superfine) sugar
  • 185 ml(6 fl oz/¾ cup) light olive oil
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 280 g(10 oz) plain (all-purpose) flour
  • teaspoons baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • ½ teaspoon ground cinnamon
  • pinch of ground nutmeg
  • 360 g(12¾ oz /about 3) zucchini (courgettes), coarsely grated
  • 2 teaspoons grated lemon zest

Method

Preheat the oven to 180°C (350°F/Gas 4). Butter and flour a 30 × 11 cm(12 × 4 inch) loaf tin. Spread the pecans on a baking tray and toast them in the oven until they are just crisp and lightly roasted (keep a close eye on them so that they don’t burn), then remove the tray from the oven and leave them to cool.

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 bake for 55–60 minutes, or until a skewer poked into the middle of the loaf comes out clean. Leave the tin on a rack to cool for 10 minutes before turning the loaf out onto the rack to cool. Serve warm or at room temperature, buttered if you like. Well wrapped up, this stays moist and soft for days and it toasts well even after it’s lost its moistness.