Home made zucchini bread

At first, when I found this recipe, I was a little sceptical.

Sweet zucchini bread? Sounds odd. But I had a problem on my hands, in the form of a giant zucchini that I had to work out what to do with it all.

See the issue? 

So far, I've made four meals (including this bread) out of the one zucchini, and I think I may have enough for one more. But I'm quickly running out of ideas.

Anyway, enough about the mega zucchini. 

This bread is delicious, best served with a little ricotta or avocado spread on top, or as I have been mostly eating it, a good amount of butter. 

I found this recipe online: http://www.simplyrecipes.com/recipes/zucchini_bread/ 

but as I didn't have all of the ingredients on hand, I adapted it to suit my pantry. 

Ingredients:

2 Eggs, beaten

1 1/3 cup raw sugar

2 teaspoons of vanilla

3 cups fresh grated zucchini

2/3 cup melted olive oil spread

4 teaspoons baking powder

Large pinch of salt

3 cups plain flour

1 teaspoon nutmeg

2 teaspoons cinnamon

1 cup chopped walnuts

1 cup sultanas

Method:

1. Preheat the oven to 180 degrees celsius

2. In a large bowl, add the sugar, eggs, vanilla, olive oil spread and zucchini. Give it all a good mix. 

3. Add the walnuts and sultanas.

4. Mix the baking soda, salt, nutmeg and cinnamon and flour together and then add, a little at a time, to the mixture.

5. Add the mixture to a well oiled pan. I used two pans as it is what I had on hand, and froze the second loaf once it had cooled. Bake for 60 minutes, but check at 50. Use a metal skewer to test if the bread is ready. If the skewer comes out clean, its done. 

6. Turn off the oven and leave the bread in to brown.

7. Turn out onto wire racks to cool, spread with your choice of deliciousness and enjoy!

So simple, uses one bowl and a couple of measuring devices and tastes great.