Sultana and Walnut Zucchini Bread

    (93)
    1 hour 10 minutes

    Dairy-free and egg-free zucchini bread with sultanas, walnuts and wheat germ. Good for after school snacks or any time. This recipe makes one large loaf which freezes well.


    94 people made this

    Ingredients
    Serves: 12 

    • 3 eggs
    • 1 cup (250ml) vegetable oil
    • 1 1/2 cups (250g) packed brown sugar
    • 2 cups grated zucchini
    • 2 teaspoons vanilla essence
    • 1 cup (125g) plain flour
    • 1 cup (125g) wholemeal flour
    • 1/4 teaspoon baking powder
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 3 teaspoons ground cinnamon
    • 1 cup (155g) sultanas
    • 1 cup (125g) chopped walnuts
    • 1/4 cup wheat germ

    Directions
    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. In a large bowl, combine eggs, oil, sugar, zucchini and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts.
    2. Bake in preheated oven at 180 degrees C for 1 hour, or until a skewer inserted in the centre comes out clean.

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    Reviews and Ratings
    Global Ratings:
    (93)

    Reviews in English (78)

    by
    1

    Disappointed. Asked for a wheatfree recipe and this came up full of flour AND wheatgerm. Should be taken out of that recipe section.  -  07 Apr 2012

    by
    177

    I tweaked this recipe and it was fab! 1 cup of oil seemed so excessive! What a load of calories! I replaced with 1 cup apple sauce. Super moist! I also used 2 cups whole wheat flour. Instead of the brown sugar, I used healthier sweeteners. Oh so good! A great way to sneak in zucchini for the kids!  -  18 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    134

    I used ALL whole wheat flour; oats instead of wheat germ; extra raisins (plumped); used 1/2 cup applesauce (sweetened with splenda) and 1/2 cup of oil instead of the whole cup of oil; then decreased the brown sugar by 1/4 cup. Very moist. Everyone loved it.  -  15 Oct 2006  (Review from Allrecipes USA and Canada)

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