Ingredients
Butter, for greasing
2 large eggs
125ml vegetable oil
85g soft brown sugar
350g zucchini, coarsely grated (about 2 large zucchini)
1 tsp vanilla extract
300g plain flour
2 tsp cinnamon
¼ tsp nutmeg
½ tsp bicarbonate of soda
½ tsp baking powder
85g walnuts, roughly chopped
140g sultanas
Method
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Heat oven to 160°C fan-forced (180°C conventional). Butter and line a loaf tin with baking paper. In a large bowl, whisk eggs, oil and sugar, then add zucchini and vanilla.
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In another bowl, combine remaining ingredients with a pinch of salt.
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Stir dry ingredients into wet mixture, then pour into prepared tin. Bake for 1 hour, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.
