Zucchini bread

Last updated: 15 December 2020
Dietary: Vegetarian


100g (¾ cup) sultanas
4 tbsp orange juice
2 tbsp honey
3 large eggs
175ml (¾ cup) sunflower oil
200g (1 cup) light brown sugar
225g (2 cups) self-raising flour
½ tsp baking powder
½ tsp bicarbonate of soda
60g (½ cup) chopped nuts, e.g. walnuts, almonds
250g zucchini, grated and drained
1 small banana, chopped
1 unwaxed lemon, finely grated zest


  1. Heat the oven to 180°C (160° fan). Grease 10–12 ramekins.
  2. Put the sultanas in a pan with the orange juice and honey. Bring to a boil, then reduce the heat and simmer for 4 minutes until the liquid is absorbed. Set aside.
  3. Whisk together the eggs, oil and sugar in a mixing bowl until creamy.
  4. Sift in the flour, baking powder and bicarbonate of soda. Fold in with the nuts, zucchini, sultanas, banana and lemon zest.
  5. Spoon into the ramekins and bake for 25–30 minutes until a skewer inserted into the centre comes out clean.

Tip: This bread can be baked in a loaf tin as well. Just add 5–10 minutes to the cooking time and check it's cooked through by inserting a skewer – it's ready when the skewer comes out clean.


This bread is great on its own or as a breakfast snack. Freeze leftovers in individual slices to pack for lunch.