Nan’s Zucchini Bread

I love this recipe. As a kid, my sister & I used to visit my Nan in Queensland’s Gold Coast every year. She would always have a zucchini loaf waiting for us (my other Grandmother always had a Honey cake awaiting our arrival, and yes, I was spoiled as a young child, and in need of a good dentist). This recipe makes 2  x loaves, although you could always half it if you only wanted to make one (but trust me, you’ll want two… and if you don’t, you can always give the other one to me… or just stick it in the freezer). My Nan usually eats this with a good slather of butter (but she is from New Zealand where butter was a staple for her generation). I prefer it straight up with a cup of tea. Enjoy!

Ingredients

• 1 cup plain flour
• 2 1/2 cups self raising flour
• 3/4 cup vegetable oil
• 2 1/2 cups of shredded zucchini (aka courgettes)
• 1 3/4 cup caster sugar
• 4 eggs (lightly beaten)
• 2 teaspoons vanilla essense
• 3 teaspoons grated lemon rind
• 1 cup chopped pecans

Method

1. Preheat the oven to 175^oC
2. Grease and line 2 x loaf tins (or grease & dust with flour)
3. This is where it gets tricky… Sift the flour into a large mixing bowl, then add all the other ingredients
4. Mix to combine, then pour into the prepared loaf tins
5. Bake for approx. 1 hr in a fan forced oven
6. Leave in tin for a few minutes, then turn onto wire to cool completely

Experimental variations

Carrot, beetroot, sweet potato & corn

Project management take-home

As mentioned, this recipe makes 2 x loaves and whilst you could half it, I never have.

“Why?” you ask…

Because, as anyone who’s hard-drive has failed will know, it’s always good to have a back up!