Zucchini bread

Ingredients:

- 300g (2 cups) self
-raising flour, sifted   
- 140g (2/3 cup, firmly packed) brown sugar  
- 1 cup coarsely grated zucchini  
- 250ml (1 cup) vegetable oil  
- 3 eggs, lightly whisked  
- 1/2 tsp vanilla bean paste  


- 1/2 tsp ground cinnamon  
- Fresh ricotta, to serve  
- Honey, to serve



Preparation 

Preheat oven to 180ºC. Line a 20 x 10cm loaf pan with non-stick baking paper.

Combine the flour, sugar, zucchini, oil, egg, vanilla and cinnamon in a large bowl

Spoon the zucchini mixture into the prepared pan and smooth the surface. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

Cut the zucchini bread into thick slices. Spread with ricotta and drizzle with honey.