Courgette Zucchini Bread Time: 80 minutes
3 eggs
1 cup sunflower oil
1 cup dark brown sugar
1 cup white sugar
2 cups grated zucchini
1 cup chopped walnuts
2 tsp vanilla extract
3 cups flour
3 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp salt
1/4 tsp baking powder
1 tsp baking soda
Prepare 2 8 X 4 loaf pans (20cm X 10cm), butter, then flour. (I also put wax paper on the bottom, buttered and floured - it just makes it easier). Cream together eggs and sugars. Add oil and beat lightly. Stir in zucchini and vanilla. Add the rest of the ingredients (put the flour on top first and the rest of the ingredients on top of the flour) and stir in well. Divide batter evenly between pans and bake in 350F (180C) oven for 60 minutes. The top should be cracked and look dry. Test with a toothpick inserted into the middle: it should come out clean and dry. If not done leave in for 5 more minutes and test again. Timing will depend a little on the moistness of the zucchini.
Remove from pans, slice while still too hot to touch, slather with butter, eat.
Cooking for Two? Or more?
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