Moist Zucchini Bread

    Moist Zucchini Bread


    40 people made this

    Delicious moist zucchini bread. Enjoy! Shred the zucchini first and let it sit in a colander to drain while putting the other ingredients together.

    Serves: 24 

    • 1 1/2 cups (185g) wholemeal flour
    • 1 3/4 cups (220g) plain flour
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 2 teaspoons bicarb soda
    • 1 cup (220g) white sugar
    • 1 cup (150g) light brown sugar
    • 1 tablespoon vanilla essence
    • 4 eggs, lightly beaten
    • 1 cup (250ml) vegetable oil
    • 1 tablespoon lemon juice
    • 3 cups grated zucchini, squeezed dry

    Preparation:30min  ›  Cook:1hour5min  ›  Ready in:1hour35min 

    1. Preheat an oven to 165 degrees C.
    2. Mix the wholemeal flour, plain flour, nutmeg, cinnamon, salt, bicarb soda, white sugar and light brown sugar together in a large bowl. Fold the vanilla essence, eggs, vegetable oil, lemon juice and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf tins.
    3. Bake in the preheated oven until a toothpick inserted into the centre comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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