Zucchini Bread

This is one of my true favourite recipes! This came from a special book by a Japanese version of Martha Stewart (she is much older than her though) who is an American/French baking pioneer. She lived overseas in the 80s due to her husband's duty as a Transport Ministry　bureaucrat.



I always borrowed this book from the libraries as a kid and it was such an inspiration for me! I still would love to learn American baking at some point when there is an opportunity.

This quick bread tastes very much like carrot cake. If you don't like to microwave, you could easily bake it in the oven (180degrees for about 30 mins).

Zucchini Bread recipe

Beat 2 eggs and 1 cup of brown sugar in a blender.

Add 1/2 cup sunflower oil (any vegetable oil but olive oil) and 1 1/2 tsps vanilla. Blend well.

Fold in 2 cups grated zucchini (liquid well squeezed), grated rind of 1 lemon, 3/4 cup chopped walnuts, 1 1/4 cups flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 2tsps cinnamon, and 1 tsp nutmeg (sifted together).

Pour the mixture in a microwave-proof baking dish and cook it for about 5 mins at high power and 13 - 15 mins at low power.

ENJOY!!