Zucchini bread ... in the Thermomix

I was given a HUGE zucchini by my boss recently and decided that I would make some zucchini bread and zucchini soup out of it. There was so much zucchini that it really was a several recipe thing to get through it all. The zucchini bread, I could take in to work and let the boys have some as well.

I have never made zucchini bread before, so I decided to look up the interwebs for a recipe that was easy to follow and "Deanna proof" meaning "easy for dumb people who can't bake to make". :-)

I found this recipe and thought it looked straightforward enough to follow. And to make it even simpler for myself, I had my friend convert it to a Thermomix recipe for me.

Here is what the RECIPE that I used looked like:

Ingredients:

• 3 eggs
• 235 ml vegetable oil
• 400g white sugar (if you like it sweet)
• 225g grated zucchini
• 2 teaspoons vanilla essence
• 375g plain flour
• 1 heaped teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/3rd cup chopped walnuts

Instructions:

• Preheat oven to 165 degrees . Grease two 20x10cm loaf tins with butter.
• Chop up walnuts in Thermomix, spped 6, 3 - 5 seconds, remove
• Chop up zucchini in Thermomix, speed 5, 2 seconds, remove
• In Thermomix, beat eggs until light and frothy, speed 6, 3 - 5 seconds
• Mix in oil and sugar. Stir in zucchini and vanilla. Reverse speed 6, 3 - 5 seconds
• Combine flour, cinnamon, soda, baking powder, salt and nuts. Reverse speed 6, 3 - 5 seconds
• Make sure everything is mixed properly, if not go again, reverse speed 6, 3 - 5 seconds
• Divide batter into prepared tins.
• Bake for 60 to 70 minutes, or until done.

My measurement of the walnuts were a little less accurate and I used 1/2 cup of walnuts instead of 1/3 cup of walnuts. Other than that, I pretty much followed the recipe exactly. (I have learned that with baking, exactness is a virtue!)

I also cooked mine in a muffin tray so that they were individual zucchini bread muffins. I find those easier to store and eat. I cooked them in the oven at 160 degrees C for 40 minutes instead of the recommended 60 - 70 minutes for the loaf.

And the verdict?? OMG!!! The zucchini bread was delicious. I'm definitely making this again, even more often than the banana bread muffins that I make, which we love. The Boy even said that this was better than the banana bread muffins.

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