A while ago, a friend of mine tweeted she had made some zucchini bread. Confused, I asked her about it and she sent me the recipe she had used. I had never heard of zucchini bread before, but since I have had carrot cake, I decided I would give this a try.
What you’ll need:
- 300 grams of self-raising flour
- 140 grams of brown caster sugar
- 1 grated zucchini
- 240 mL of vegetable oil
- 3 eggs, slightly whisked
- about half a teaspoon of vanilla extract
- about half a teaspoon of cinnamon
What you’ll need to do:
Preheat the oven to 180°C.
Wash and grate the zucchini. Squeeze the grated zucchini as hard as you can to loose the liquid.
Put the self-raising flour,
into a bowl and mix.
Pour the mixture into your cake mould and distribute evenly.
Bake in the oven for about 50 minutes or until a wooden skewer inserted in the middle comes out clean.
Let the cake rest for about five minutes and then take out of the mould.
And after that, enjoy your cake! Also, for a fun reaction, don’t tell your friends there’s zucchini in the cake until they’ve finished the slice (or at least taken some bites).