Zucchini Bread

Ingredients (serves 10)

• 300g (2 cups) self-raising flour, sifted
• 140g (2/3 cup, firmly packed) brown sugar
• 1 cup coarsely grated zucchini
• 250ml (1 cup) vegetable oil
• 3 eggs, lightly whisked
• 1/2 tsp vanilla bean paste
• 1/2 tsp ground cinnamon
• Fresh ricotta, to serve
• Honey, to serve

Method

1. Preheat oven to 180ºC. Line a 20 x 10cm loaf pan with non-stick baking paper.
2. Combine the flour, sugar, zucchini, oil, egg, vanilla and cinnamon in a large bowl.
3. Spoon the zucchini mixture into the prepared pan and smooth the surface. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
4. Cut the zucchini bread into thick slices. Spread with ricotta and drizzle with honey.

Notes

• 
  Cook's tips: You'll need 2 medium zucchini for this recipe. To freeze the bread, thickly slice, cover in plastic wrap and foil then place in a sealable plastic bag. Thaw overnight or toast straight from frozen.