• Lara Flanagan

Zucchini Bread



Last week, I got the loveliest text from my friend Kylie who is also the creator behind @peakvue_studio. The text read, “Veg Delivery! At your front door! Xx” I raced out like a scalded cat and managed to catch her before she drove away. It was lovely to see a friendly face even if we were standing a metre or two apart. Apart from a sense of connection, Kylie brought with her freshly grown zucchini, cucumbers, beans and snap-peas. It was a veritable feast of kindness.

I intend to make the kids a stir fry tomorrow night with the beans, snap peas and half of the zucchini. The guinea pigs devour the cucumber, and I wanted to make sure the rest of the zucchini did not go to waste. So, this afternoon I trialled this zucchini bread recipe, and I was so happy with the outcome. Freshly grown zucchini, delivered with love leads to a happy place.

Zucchini Bread

Prepare a standard loaf tin with oil and flour.

Pre-heat your fan-forced oven to 180 degrees Celsius.

1 cup brown sugar

1 cup apple sauce

¼ cup olive oil

1 teaspoon vanilla essence

2 cups plain flour

1 ½ teaspoon bicarbonate of soda

1 teaspoon baking powder

A pinch of salt

1 teaspoon ground cinnamon

1 packed cup of shredded zucchini

1 cup chopped pistachios +a few whole pistachios for topping.

Whisk sugar with apple sauce, olive oil and vanilla essence.

Put all dry ingredients in a bowl and mix.

Combine dry ingredients with wet ingredients.

Fold in zucchini and pistachios until just combined.

Top with additional pistachios.

Bake for 45 minutes or until a skewer comes out clean.

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