Do you have some sort of plan when you head out to do grocery shopping?
I like to think I do but a lot of the time i find myself distracted and end up buying things "I'd like to try" ($13 bags of Iranian fairy floss anyone?...ahem).
Other times I just buy too much of something and have to think of ingenious methods to use it up.
I really despise wasting food.
So there I was fighting my way through the crowded market stocking up on zucchini like there was going to be some sort of zucchini famine!
What was I thinking?
After featuring it as a "bridesmaid" side dish to a veal cutlet and rosemary potato "wedding" there was still plenty to feed a Greek army!
Thinking cap on I decided to make some zucchini bread.
I still don't know why these creations are referred to as a bread when in reality they are more like cakes or sweet muffins. No complaints from me though!
The end result was super moist zucchini bread and one I hope to repeat again.
I baked the zucchini bread in a baker's bread tin and threw in the last of my walnuts I had spare from my karydopita.
It was the perfect snack at breakfast time...lightly toasted and smeared with good quality Danish butter.
Next time I over do it on zucchini and make this bread, I'll omit the sugar and add some Parmesan for sharpness and some good quality bacon and end up with a different zucchini bread recipe.
- 2 eggs
- 1/2 cup of olive oil
- 1 cup of brown organic sugar
- 2 large zucchini grated
- a good splash of vanilla extract
- 1 1/2 cups of self raising flour
- 2 teaspoons of cinnamon
- 1/2 a teaspoon of ground nutmeg
- 1 teaspoon of salt
- 1/2 a cup of roughly chopped walnuts
- Preheat your oven to 180 deg C
- Lightly spray your baking tin with some olive oil or cooking spray
- In a large bowl whisk your eggs and gradually add the oil, sugar, vanilla and zucchini
- In a separate bowl combine the flour, cinnamon, nutmeg, salt and walnuts. Stir this into the egg mixture until just combined
- Pour the batter into the pre greased baking tins and bake for approximately 50 mins…ensure the bread is cooked by inserting a skewer in the centre.
- Once cooked allow to sit in the tin for 5 mins and then invert onto a cooling rack.
- Enjoy with butter and a cup of coffee
I halved the recipe provided by Deb and it turned out perfect-my baking tin measured 8×4 inches