This is a lovely dish for a morning tea - serve it with fresh, seasonal fruit. It's best baked in small muffin tins.

Autumn_Zucchini_Bread_KGF_Medibank (125 of 82) (1)
Makes:  36 small muffins
Fresh from the garden:  eggs, zucchini
Season:  Autumn/Summer

Serves: 6

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

Equipment

What to do

  • 1. Preheat the oven to 180°C.

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Mix the eggs, sugar, oil and vanilla essence in a large bowl, then add the zucchini.

  • 4. In another large bowl, mix all the dry ingredients together with a fork.

  • 5. Add the zucchini mix to the dry mix and gently combine.

  • 6. Line the muffin trays with baking paper, or grease with a light coating of butter.

  • 7. Pour the mixture into the muffin trays, three-quarters full for each basin.

  • 8. Bake for 20 minutes.

  • 9. Remove onto a wire cooling rack. Allow to cool then serve on platters.

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