zucchini bread

i bought a lot of zucchinis. this is the result.

i think the combination of very moist ingredients and a questionable oven leads to questionably baked moist bread. it took a lot longer than the recipe said to bake. i think the olive oil was a really interesting addition; you can taste a hint of it in the finished result.

nonetheless, it turned out a yummy lumpy mess. i ate it with a fork.

Zucchini Bread

(from souvlaki for the soul)

• 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
• (nicole: i also added some craisins, which i recommend)

1. Preheat your oven to 180 deg C 355°F
2. Lightly spray your baking tin (i used a 4"x8" loaf pan) with some olive oil or cooking spray
3. In a large bowl whisk your eggs and gradually add the oil, sugar, vanilla and zucchini
4. In a separate bowl combine the flour, cinnamon, nutmeg, salt and walnuts. Stir this into the egg mixture until just combined
5. 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.
6. Once cooked allow to sit in the tin for 5 mins and then invert onto a cooling rack.