Zucchini Bread Recipes

Welcome to the Zucchini Bread Recipes web page. Zucchino (US) Courgette (UK) same same. Low in calories. More will follow but first here's a recipe from the BBC

Ingredients

4 zucchini (courgettes), coarsely grated
3 free-range eggs
250ml(8fl) oz olive oil
450g (16oz)(1lb) caster sugar
2 tsp vanilla extract
225g (8oz) pineapple pulp
425g (15oz) plain flour
2 tsp bicarbonate of soda
1 tsp salt
½ tsp baking powder
1½ tsp ground cinnamon
¾ tsp freshly grated nutmeg
100g (4oz) walnuts, chopped
175g (6oz) raisins

Directions

Preheat the oven to 180C/350F/Gas 4.
Place the eggs into a food processor and blend. Add the oil, sugar and vanilla extract and blend again, until thick and foamy. Stir in the grated zucchini (courgettes) and the pineapple pulp.
In a separate bowl, mix together the flour, bicarbonate of soda, salt, baking powder, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients a third at a time, gently folding with a rubber spatula after each addition. Add the walnuts and raisins and stir.
Grease two 12.5cm x 20cm/5in x 8in loaf tins and dust with flour.
Divide the batter equally between the tins.
Transfer to the oven and bake for about an hour, or until a skewer inserted into the centre comes out clean. Cool in the tins for ten minutes, then turn out onto wire racks to cool completely before serving.





More Zucchini Bread Recipes ...Chocolate!!