Dianas' Delicious Zucchini Bread

We lost our dearest friend Diana many years ago but I still make her zucchini bread and have yet to find its equal anywhere. It is moist and simply delicious and I know you will love it. Enjoy. Suzie x


3 eggs

2 cups of caster sugar

3 tsp vanilla essence

1 cup vegetable oil

2 cups of grated zucchini

3 cups plain flour

1/4 tsp baking powder

1 tsp salt

1 tsp bicarbonate of soda

3 tsp cinnamon

1 cup unsalted nuts chopped (walnuts, pecans etc)


Preheat the oven to 180 degrees celsius and grease and line 2 loaf tins. In a large bowl, beat the eggs with a fork until frothy. Add the caster sugar, vanilla essence, vegetable oil and beat until texture resembles moose. Stir in grated zucchini and sift in flour, bicarb, baking powder, salt and cinnamon. Finally add the chopped nuts and gently stir in until just combined. Place in greased loaf tins and bake for 1 hour. Check zucchini bread is cooked by placing a skewer into the centre. If it comes out clean, cool for 5 mins then remove from tin and allow to cool. 

This delicious zucchini bread fills the house with the most beautiful smells and is best served warmed or toasted with a generous dollop of butter. It freezes perfectly and will last in the fridge for a week.