Zucchini bread

Frank Bordini's simple loaf, makes a satisfying and wholesome snack, and tastes great with hearty soups too
By Frank Bordoni
Zucchini bread
  • Rating:
  • Serves: 2 x 1kg loaves
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy



  • 3 large eggs
  • 400 g brown sugar
  • 200 ml vegetable oil
  • 500 g courgettes, unpeeled and grated
  • 2.5 tsp vanilla extract
  • 700 g self-raising flour
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 3 tsp cinnamon
  • 1 lemons, grated zest and juice
  • 200 g light or low-fat cream cheese


1. Preheat the oven to 180C/gas 4 and grease 2x 1kg loaf tins. In a large bowl, whisk the eggs until pale in colour and light in texture. Whisk in the sugar, oil, zucchini and vanilla extract and continue to whipping until all the ingredients are well mixed. 2. Sift the dry ingredients and fold into the egg mixture. Spoon the mixture into the loaf tins and bake in a preheated oven at 180°C for approximately one hour, until firm to the touch. 3. Turn out and cool on a wire rack and leave to cool. Beat the cream cheese with the lemon zest and juice until smooth and spread over the sliced loaf.

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