In Winter we substitute zucchini with peeled carrot.

(makes 16-20 small loaves)

We use Individual 8 Mould Loaf Pan.

INGREDIENTS

450g (3 cups) flour

300g (1½ cups) sugar

2 tsp cinnamon

1 tsp salt

1 tsp baking powder

1 tsp baking soda

420g (3 cups) coarsely grated unpeeled zucchini

260g (1½ cups) raisins

260g (1½ cups) sultanas

110g (1 cup) walnuts (chopped)

3 eggs

2 tsp pure vanilla extract

250ml (1 cup) extra light olive oil or canola oil (i.e. an oil with very low flavor)

Lemon Drizzle

METHOD

• Preheat oven to 180ºC. Spray or grease with butter 16 individual black Teflon-coated loaf tins or 20 silver Teflon-coated small loaf tins in trays.

• Into a large bowl sift together flour, sugar, cinnamon, salt, baking powder and baking soda.

• Add zucchini, raisins, sultanas and nuts, and toss ingredients together.

• Into another bowl place eggs, vanilla and oil and whisk together.

• Pour egg mixture into flour mixture and stir till just combined. Pour batter into prepared loaf tins to three-quarters fill the tins.

• Bake loaves for approximately 14-18 minutes or till a skewer inserted comes out clean. Allow loaves to cool.  Drizzle 1½-2 teaspoons of Lemon Drizzle on each loaf.

• Store in an airtight container in the pantry for up to 3 days.

• Slice to serve.

Lemon Drizzle

(makes 180ml)

INGREDIENTS

METHOD

• In a small bowl combine icing sugar, lemon zest, lemon juice and olive oil or canola oil and whisk till smooth.