Baking

Zucchini, walnut and cranberry bread

Name: Zucchini, walnut and cranberry bread
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 1 loaf
Ingredients: 2 2/3 cups (400g) plain flour; 1 teaspoon bicarbonate of soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon mixed spice; 1 1/3 cups (295g) caster sugar; 1/2 firmly packed cup (100g) brown sugar; 3 eggs, beaten; 200ml sunflower oil; 2 teaspoons vanilla extract; 3 large zucchini, grated; 3/4 cup (75g) walnuts, toasted, chopped, plus 6 whole walnuts to garnish; 1/3 cup dried cranberries (craisins); Soft cheese (such as Brie), to serve

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10m

1h 15m

1 loaf

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Savoury breads have taken over from quiche as the perfect lunch snack. A savoury fruit-and-nut bread served with soft cheeses and prosciutto is the perfect lunchtime dish.

2 2/3 cups (400g) plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon mixed spice
1 1/3 cups (295g) caster sugar
1/2 firmly packed cup (100g) brown sugar
3 eggs, beaten
200ml sunflower oil
2 teaspoons vanilla extract
3 large zucchini, grated
3/4 cup (75g) walnuts, toasted, chopped, plus 6 whole walnuts to garnish
1/3 cup dried cranberries (craisins)
Soft cheese (such as Brie), to serve

Method

1.

Preheat oven to 150°C. Grease and line a 2-litre loaf pan. Sift flour, soda, baking powder and spices into a large bowl. Stir in sugars, then add egg, oil, vanilla, zucchini, nuts, cranberries and a pinch of salt.
2.

Stir with a wooden spoon until well combined, then spread into the prepared pan. Top with extra nuts. Bake on middle shelf of oven for 1-1 1/4 hours or until a skewer comes out clean. Cool slightly in pan, then turn out onto a wire rack to cool completely. Slice and serve with cheese.

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