Use up your zucchinis in this nutritious zucchini bread.

Preparation & Cooking time: 55 minutes
Difficulty: Easy
Servings: Makes 10-12 ramekins


100 g | ¾ cup sultanas
4 tbsp orange juice
2 tbsp honey
3 large eggs
175 ml | ¾ cup sunflower oil
200 g | 1 cup light brown sugar
225 g | 2 cups self-raising flour
½ tsp baking powder
½ tsp bicarbonate of soda
60 g | ½ cup chopped nuts, e. g. walnuts, almonds
250 g | 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, zucchinis, 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.

Leftovers: this bread is great on it's own or as a breakfast snack. Freeze leftovers in individual slices to pack for lunch.