Zucchini, Cranberry & Walnut Bread

Zucchini, Cranberry & Walnut Bread

This loaf is perfect for a light brunch served with a soft brie!

Method

Preheat oven to 150 degrees Celsius. Grease and line a 2-Litre loaf pan.
Sift flour, soda baking powder and spices into a large bowl.
Stir in sugars, and then add egg, oil, vanilla extract, grated zucchini, walnuts, cranberries and a pinch of salt.
Stir with a wooden spoon until well combined, then spread into the prepared pan and top with extra walnuts.
Bake in middle shelf of oven for 1- 1 ¼ hours or until a skewer comes out clean.
Cool slightly in the pan, then turn out onto a wire rack to cool completely.
Slice and serve with cheese.

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Ingredients

  • 2 2/3 cups Plain Flour
  • 1 Tsp Bicarbonate Soda
  • ½ Tsp Baking Powder
  • 1 Tsp Cinnamon
  • ¼ Tsp Mixed Spice
  • 1 1/3 cups Caster Sugar
  • ½ firmly packed cup Brown Sugar
  • 200ml Sunflower Oil
  • 3 Eggs, beaten
  • 2 Tsp Vanilla Extract
  • 3 large Zucchini, grated
  • ¾ cup 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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