
Zucchini Bread 10 Prep: 15 minutes Cook: 50 minutes Vegetarian You can have your bread and eat it too with this delicious Zucchini Bread recipe. Made with Organic Honey Native Australian Ingredients 300 g self raising flour sifted 140 g PureHarvest Organic Honey 1 cup coarsely grated zucchini 250 ml vegetable oil 3 eggs lightly whisked 1/2 tsp vanilla bean paste 1/2 tsp ground cinnamon Fresh ricotta (or vegan cheese) to serve Instructions Preheat oven to 180ºC. Line a 20 x 10cm loaf pan with non-stick baking paper or prep a muffin tray for zucchini bread muffins. Combine flour, honey, zucchini, oil, eggs, vanilla and cinnamon in a bowl. Spoon the zucchini mixture into the prepared pan (tray) and smooth the surface. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Cut the zucchini bread into thick slices. Enjoy with toppings of your choice. Share this recipe Print recipe

Zucchini Bread

You can have your bread and eat it too with this delicious Zucchini Bread recipe.

Preheat oven to 180ºC. Line a 20 x 10cm loaf pan with non-stick baking paper or prep a muffin tray for zucchini bread muffins.
Combine flour, honey, zucchini, oil, eggs, vanilla and cinnamon in a bowl.
Spoon the zucchini mixture into the prepared pan (tray) and smooth the surface. Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
Cut the zucchini bread into thick slices. Enjoy with toppings of your choice.

Share this recipe