Zucchini and walnut loaf

Your choice of oil can change the taste of this loaf. The recipe calls for olive oil but if you prefer, use sunflower oil. I have a bottle of Mas Portell clementine olive oil in my pantry and have been using it when I’ve been making this loaf over the summer. The citrus oil gives a very faint flavour so doesn’t overpower. MAKES 1 LOAF

½ cup NZ walnuts, roughly chopped 1 well-packed cup of grated zucchini ¼ cup soft brown sugar

¼ cup caster sugar

2 large eggs

½ cup olive oil

1 tsp vanilla extract or paste

1 ½ cups plain flour

1 tsp baking powder

¾ tsp baking soda

1½ tsp ground cinnamon 1 Heat the oven to 180C. Grease and line a medium-sized loaf tin, about 21cm x 11cm x 5cm deep with baking paper. Pop the walnuts in a tray and place in the oven until lightly toasted, you will smell them.

2 In a large bowl, mix together the zucchini, brown sugar, caster sugar, eggs, oil and vanilla extract or paste. I mixed with a fork and only until just combined.

3 In a separate bowl, sift together the flour, baking powder, baking soda and cinnamon. Make a well in the centre and pour in the zucchini mixture. Mix gently, adding the walnuts until all is just incorporated.

4 Place in the prepared loaf tin and bake for 35-40 minutes or until firm to the touch. You can insert a skewer into the centre of the loaf — it should come out clean. Remove from the oven and leave for five minutes before removing loaf to a wire rack to cool.

TIP: slice loaf and serve buttered. Or you can ice loaf with a small quantity of cream cheese icing. Decorate with extra toasted walnuts.