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15 minutes
50 minutes
65 minutes
- 300g (2 cups) self-raising flour, sifted
- 140g (2/3 cup, firmly packed) brown sugar
- 250.00 ml coarsely grated zucchini
- 250ml (1 cup) vegetable oil
- 3 eggs, lightly whisked
- 1/2 tsp vanilla bean paste
- Fresh ricotta, to serve
- Honey, to serve
- Preheat your oven to 180ºC and prepare a 20 x 10cm loaf pan by lining it with non-stick baking paper.
- In a large bowl, mix together the flour, sugar, zucchini, oil, egg, vanilla, and cinnamon until well combined.
- Spread the zucchini mixture evenly in the prepared pan. Bake for 50 minutes until a skewer comes out clean. Let it cool for 5 minutes before transferring to a wire rack to cool completely.
- Slice the zucchini bread thickly, then generously spread ricotta on top and finish with a luscious drizzle of honey.
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