Zucchini Bread

Zucchini Bread recipe - The Cooks Pantry


Courtney Roulston


12 slices (or 12 muffins if using a muffin pan)


  • 200ml Cobram Estate Classic Extra Virgin Olive Oil
  • 1 ½ cups Coles plain flour
  • 1 cup Coles wholemeal flour
  • 1 tsp bicarbonate soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • ½ cup caster sugar
  • ½ cup brown sugar
  • 3 free range eggs, beaten
  • 1 tsp vanilla bean paste
  • 3 large zucchini, grated
  • 1 cup walnuts, chopped (reserving 8 whole for garnish)
  • 1 cup fresh medjool dates, pitted and chopped


  • Pre-heat oven to 160 Degrees. Grease and line a 2-Litre loaf pan. Sift flours, bi carb soda, baking powder and spices into a large bowl.
  • Stir in the sugars, make a well and then add egg, oil, vanilla, zucchini, nuts, dates and a pinch of sea salt flakes. Stir with a wooden spoon until well combined, then spread into the prepared pan. Top with extra walnuts. Bake on middle shelf of the oven for 1- 1.5 hours, or until a skewer comes out clean. Cool slightly in pan, then turn out onto a wire rack to cool. Slice and serve as a breakfast snack or as part of a cheese board. Enjoy!

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