Zucchini Bread 

Great for snacks, breakfast, maybe a little grazing plate with ham, pickles and boiled eggs.  Or with yogurt and berries for a sweeter option.

Serves 8–10

Prep 20 minutes · Cook 55–60 minutes

Ingredients

2 medium zucchini, coarsely grated (350g)

½ teaspoon fine salt

3 eggs

¾ cup (120g) honey

½ cup (120g) melted butter

1 teaspoon vanilla extract

1 lemon, zest finely grated

2 cups (300 g) selfraising flour

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ cup (60 g) pepitas 

40g linseeds

Method

Put the grated zucchini into a colander, sprinkle with the salt and set aside for 10 minutes. Squeeze out as much liquid as you can with your hands, then set aside.

Preheat the oven to 170°C conventional or 150°C fan forced. Grease and line a loaf tin, about 22 cm long.

In a large bowl, whisk the eggs, brown sugar, butter, vanilla and lemon zest until well combined. Stir in the squeezed zucchini.

Add the flour, cinnamon and nutmeg. Fold gently until almost combined, then add the mixed seeds and linseeds and fold just until the batter comes together.

Scrape the batter into the prepared tin and smooth the top. Bake for 55–60 minutes, until golden and a skewer inserted into the centre comes out clean…LOVELY! X