Ingredients
3 cups zucchini, grated
4 eggs
1¼ cups olive oil
2 cups granulated sugar
1 tbsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground coriander
½ tsp salt
1 cup walnuts, roasted, chopped
cooking spray
Preparation
Preheat your oven to 350 degrees F and grease a large loaf tin or baking casserole with cooking spray.
Sift together your flour, baking powder, baking soda, cinnamon, coriander, and salt. Set aside.
In a mixing bowl, cream together the oil and sugar for roughly 8 to 10 minutes or until pale.
Add the eggs and vanilla then continue creaming.
Fold in your sifted flour mixture into your wet mixture until evenly incorporated.
Lastly, fold in your zucchini and nuts into your batter mixture until evenly incorporated.
Transfer your batter mixture into your loaf tin or baking casserole.
Lightly tap to release any air bubbles and transfer to the oven.
Bake for roughly 1 hour, or until a cake tester comes out clean.
Once the bread is done baking, take it out of the oven and place them on cooling racks and let them sit until completely cooled down. Serve and enjoy!
