My Granny's zucchini bread recipe - the only zucchini bread I will ever make! Crunchy on the outside with a super tender crumb and flavour that is out of this world, you won't ever need another zucchini bread recipe!
1 ½cups (250g/about 1 large zucchini)grated zucchini
Pre-heat the oven to 180°C/350°F and spray a loaf tin with non-stick spray or line it with baking paper.
In a large mixing bowl whisk together the flour, baking powder, cinnamon & salt and set aside.
In a medium sized bowl whisk the eggs. Add the sugar, vanilla, oil and zucchini and combine.
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold through the chopped walnuts.
Pour the mixture into the prepared loaf tin and bake for 45-50 minutes or until a toothpick inserted into the centre of the loaf comes out clean.
Remove from the oven and allow to cool completely in the loaf tin before removing and slicing.
Store the loaf in an airtight container at room temperature for 5 days.
This bread also freezes well. You can either freeze the loaf whole, or slice the loaf, lay the slices out on a baking tray and freeze. Once the slices are frozen, transfer them to a freezer proof container or snaplock bag. This way you can simply pull one slice out at a time and defrost it in the microwave or on the bench.