Zucchini Bread

This summer squash shines in anything from fritters and pasta to this lovely bread thats ideal for a weekend brunch.

This sweet zucchini bread spiced with cinnamon is super easy to make.

The ingredient of Zucchini Bread

• 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 teaspoon vanilla bean paste
• 1 2 teaspoon masterfoods ground cinnamon
• fresh ricotta to serve
• honey to serve

The Instruction of zucchini bread

• preheat oven to 180u00bac line a 20 x 10cm loaf pan with non stick baking paper
• combine the flour sugar zucchini oil egg vanilla and cinnamon in a large bowl
• 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
• cut the zucchini bread into thick slices spread with ricotta and drizzle with honey

Nutritions of Zucchini Bread

calories: 444 54 calories
calories: 28 grams fat
calories: 4 5 grams saturated fat
calories: 41 grams carbohydrates
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calories: 7 5 grams protein
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