Once you get a good zucchini crop going, it’s hard to stop. Like our favourite chronic overproducer, the zinfandel grape variety, it’s one of those good problems to have. Whereas excess Zinfandel has provided us the Zin Rosé, excess zucchinis has given us this. Surprisingly un-zucchini-y for something with it’s namesake, it’s that perfect savoury meets sweet, afternoon delight, (not-too) sweet spot.

Simple, waste-free and delicious. It really is a classic Kim Currie style recipe. Use up your excess crop, or save that slightly sad zucchini in the back of the fridge. Change up ingredients to use what you have on hand, or the flavours you love.

For those that know, you know. For those that don’t, trust us.

Ingredients 

• 3 cups plain flour, sifted
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon (optional)
• 3 eggs
• 1 cup light olive oil
• 2 cups sugar
• 2 tsp vanilla paste (or extract)
• 2 cups zucchini, shredded
• 1 cup walnuts, roughly chopped

Method

Preheat oven to 165 °C. Grease your desired loaf tin/s (you can split it across two smaller ones or a large one).

Mix your dry ingredients (flour, baking powder, baking soda, salt, cinnamon) together in a bowl.

In a separate large bowl, beat together the eggs, oil, sugar and vanilla until well combined (either by hand whisk or gently with an electric mixer). Add dry ingredient mixture and combine.

Gently hand stir in the zucchini and walnuts until well combined.

Pour mixture into prepared tins and bake for 60-75 minutes or until a knife comes out clean when inserted in the middle. Allow to cool before serving.