Zucchini bread

Zucchini bread
Preparation time
15 mins
Cooking time
50 mins
Easy Recipes
10 people

Zucchini bread.

This summer squash shines in anything from fritters and pasta to this lovely bread that’s ideal for a weekend brunch. This sweet zucchini bread spiced with cinnamon is super easy to make.


Zucchini bread


  • 300g (2 cups) self-raising flour, sifted
  • 140g (2/3 cup, firmly packed) brown sugar
  • 1 cup coarsely grated zucchini
  • 250ml (1 cup) vegetable oil
  • 3 eggs, lightly whisked
  • 1/2 teaspoon vanilla bean paste
  • 1/2 teaspoon ground cinnamon
  • Fresh ricotta, to serve
  • Honey, to serve


  1. Preheat oven to 180?C. Line a 20 x 10cm loaf pan with non-stick baking paper.
  2. Combine the flour, sugar, zucchini, oil, egg, vanilla and cinnamon in a large bowl.
  3. Spoon the zucchini mixture into the prepared pan 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.
  4. Cut the zucchini bread into thick slices. Spread with ricotta and drizzle with honey.

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