Ingredients 2 and 2/3 cups (400g) plain flour
1 tsp bicarbonate of soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp mixed spice
1 1/3 cups (295g) caster sugar
1/2 cup (100g) firmly packed brown sugar
3 eggs beaten
200ml sunflower oil
2 tsp vanilla essence
3 large zucchini grated
3/4 cup (75g) walnuts, chopped and toasted
6 whole walnuts to garnish
1/3 cup dried cranberries (craisins)
Pinch of salt
Preheat oven to 150deg C.
Beat the eggs, grate the zucchini and lightly fry the walnuts in a pan, then set these 3 ingredients aside.
Fry walnuts lightly in pan
Sift flour, soda, baking powder and spices into a large bowl. Stir in the sugars.
Sifted dry ingredients with brown and caster sugar.
Add egg, oil, vanilla essence, zucchini, nuts, cranberries and a pinch of salt then stir with a spoon until well combined.
Spread into a 2 litre loaf pan which has been greased and lined then top with extra walnuts.
Once mixture has been spread into pan, top with extra walnuts for a garnish
Bake on middle shelf of oven for 1 - 1 & 1/4 hours or until a skewer comes out clean. Cool slightly in the pan then turn out onto a wire rack to cool.
Baked Cranberry, Zucchini & Walnut Bread. As you can see from the picture, the mixture does rise slightly when baking.
In this recipe, I used raw caster sugar instead of white - you can use either.
The cooking times may vary depending on the size of your loaf pan. My loaf pan was slightly smaller than 2 litres so it took one and a half hours to cook. By inserting a skewer in the middle, you should be able to tell if it is cooked or not.
If you don't have sunflower oil, you can substitute this for another oil that doesn't have too strong a flavour. I used rice bran oil.