View Comments
BAKING PAPER: Zuchini Loaf
Picture: Iain Gillespie/The West Australian

Sometimes I feel as if I’m the most blessed little vegemite in the State. I was luck enough to get down to the Margaret River Gourmet Escape and it was magic. There were lots of ahhh moments but by far the standout was sharing a glass of wine with my sister and watching the sunset over Smiths Beach while Matt Moran cooked us dinner, life is good. Buon appetito.

BAKING PAPER: Zucchini Loaf
Makes: large loaf tin

300g raw caster sugar
250ml vegetable oil
3 eggs, lightly beaten
1 medium zucchini, grated
80g sunflower and pepita seeds,
(plus 20g extra for topping
80g walnuts, roughly chopped
220g self-raising flour, sifted
220g plain flour, sifted

Pre-heat oven to 170C, line loaf tin with baking paper and set aside. In a clean bowl, whisk together the caster sugar, oil and eggs.

Once combined fold in zucchini, seeds and walnuts.

Fold in flours and when all combined pour into prepared tin. Spread out evenly and sprinkle with extra seeds.

Pop into oven for 40-50 minutes or until skewer comes out clean. Remove from oven and allow to cool.