Tia’s Zucchini Sultana Loaf

My Two and a half year old neice has been a very large part of our lives since she was born. It was especially for her that I have planted more vegetables in the last year and herbs in the garden so that she will grow up understanding where Fruit and Vegetables come from. Unlike so may children today who believe they come straight from the Grocery store and have no concept of the love and labour that goes into bringing product to our tables everyday. Tia is becoming more aware and more involved and this was our forst time cooking together for Southern Republic. I hope you enjoy the fruits of our Southern Table

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2 Cups Grated Raw Zucchini
1/4 Cup Pistachio Nuts (shelled and roasted)
4 Large Eggs
1.5 Cups Sugar
3/4 Cup Olive Oil
2.75 Cups Self Raising Flour
1 T-spoon Cinnamon
3/4 Cup Sultanas
1 T-spoon Vanilla



Preheat the oven to 180C and properly attire any mini chefs



Beat the eggs and sugar until Thick and Creamy


Grate the Zucchini


Combine Zucchini, Sultanas and Pistachio Nuts



Add the Oil slowly to the egg mixture, continuing to beat at a high speed


Add Vanilla and Cinnamon


Add Flour to the Zucchini Mixture and toss through, ensuring everything is evenly coated


Combine the two batches of ingredients


Mix quickly ensuring as little air is knocked out of the mixture as possible


Place into two greased loaf tins


Bake at 180C for approximately 1 hour (check before removing as the moisture content of the Zucchini can alter the cooking time)


Place on a wire rack and allow to cool


Serve while still warm……  TIA LOVED IT !!!! (and she didnt even remember she was eating Zucchini… )


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