Zucchini Bread
Categories : Breads" Cuisine: "American Style"
1 pound zucchini (courgettes)
1 teaspoon salt
8 ounces caster sugar
6 ounces sunflower oil plus extra for greasing
3 eggs
1 teaspoon bicarbonate soda
10 ounces plain flour
1/4 teaspoon cinnamon
1 1/2 teaspoons cinnamon
2 1/2 ounces chopped walnuts
Peel and coarsely grate the zucchini. Toss them with the salt and allow to stand for 15 minutes.
Preheat the oven to 350oF (180oC Gas Mark 4) and grease and line a 9" square tin.
Combine sugar and oil and whisk until well blended. Beat in the eggs one at a time.
Sift the dry ingredients and stir into the egg mixture.
Take handfuls of the zucchini and squeeze as much liquid as possible from them and add to the batter.
Stir in the walnuts.
Turn the batter into the tins and bake in the preheated oven until the sides start to come away from the tin.
Wrap in plastic wrap when almost completely cooled.
Best served a day or two later.
Source: "Kell" 
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