Zucchini, Walnut and Honey Loaf

This delicious honey flavoured loaf will keep for up to 5 days.

• 1/4 cups self raising flour
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon mixed spice
• 1/2 teaspoon cinnamon
• 3/4 cup honey, warmed
• 1/2 cup wheat germ
• 1/4 cup full-fat powdered milk
• 1/2 cup firmly packed, dark brown sugar
• 180g butter, melted
• 2 eggs
• 2 cups (300g) coarsely grated zucchini
• 3/4 cup coarsely chopped walnuts

1. Preheat oven to 170°C. Grease and line a 13cm x 27cm loaf pan.

2. Combine all ingredients, except for zucchini and walnuts, in a large bowl. Beat until well combined, Stir in zucchini and walnuts. Pour into prepared pan. Bake for 1-11/4 hours or until a skewer inserted into the centre of the cake removes clean. If top appears to be browning too quickly, cover loosely with foil.

3. Let cool 10 minutes in pan before turning onto a wife rack to cool.

Adapted from the Beechworth honey booklet

Why Australian Walnuts are better:

  Free from Pesticides

  Free from chemical treatments

  100%  sold in the year of harvest

  They taste better

Australian Walnut Industry Association: Working to benefit both industry and consumers

Australian Walnut Industry Association, PO Box 312, Tatura VIC 3616

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