The Best Zucchini Bread Recipe

Coming home from the gym today I was listening to a commercial radio station, I enjoy the wonderful heavy hitting information delivered…the finger on the pulse of world events that it provides…

This morning they didn’t disappoint.

The snippet the newsreader imparted was so shattering I nearly choked on my super skinny, extra small, no chocolate on the top – why bother – takeaway coffee.

Lucky I didn’t or I wouldn’t be able to spread this news to you…

Apparently – despite Australian’s love of all TV food shows – any creativity with cooking is just how we like our sport – as spectators. 

Stuck in a food rut – states the survey commissioned by Westfield.  It continues to enlighten us that 51% of Aussies have a repertoire of 5 meals or less and – here it comes; 1 in ten people do not know what these are (I have labelled them just in case…);

Confusing it with this

or this

I know I’m being harsh – they are all green and long…

Still I’m speechless.  What do we teach kids in school these days?  I think “z” for “Zorro” got ditched from  Alphabet rhyming somewhere between the disappearance of my 7^th birthday and UFO’chips.  So how about we replace it with “zucchini” and that problem is solved.

As for the repertoire of 5 meals – well here is a quick & easy recipe for the afore mentioned vegetable.  In the form of a cake; adapted from one posted at this fabulous blog Cheeky Kitchen. Zucchini are in season now. 

Most delicious Zucchini Bread, The Eldest and The Youngest declared this afternoon.

Zucchini Bread

(adapted from a recipe from this brilliant blog Cheeky Kitchen)

Ingredients

2/3 cup of oil

3 eggs

1 cup of brown sugar

2 cups grated zucchini

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon cinnamon

2 cups wholemeal flour

Method

Preheat over to 170 degrees. 

Line a square cake tin.

Beat oil, eggs and sugar well. 

Add the remaining ingredients and stir until just mixed.

Pour into the tin and bake for approximately 35 minutes or until the center of the cake springs back when touched.

Brilliant with jam or cream cheese