Line the 9 x 5 loaf pan with parchment paper and brush the sides with
oil or butter. Please note that baking time will differ if you are using
a pan of different size. Also it depends on the material of the pan. Shred
In a large bowl add all purpose flour, baking soda, baking powder, ground
cinnamon, pinch of grated nutmeg. Whisk/Mix it well.
In another bowl, add eggs and beat it using a hand mixer for 30
seconds or with a spoon until it becomes frothy.
Add Sugar, oil, vanilla essence, salt and mix it well.
Now add the dry ingredients from step 4 to the wet ingredients. Mix it
Fold in the grated zucchini and black currant. Zucchini sheds lots of
water after grating. Do not discard. Add them to your bread.
Spread 2 tbsp of almonds in the loaf pan.
Pour the batter. Spread the remaining sliced almonds on top. Put it in the
oven (center rack) and bake for 35-40 minutes or until the tooth pick
inserted comes out clean.
Let it cool on a rack for 10 minutes. Slice and serve.
All purpose flour: You can substitute it with Whole Wheat Pastry flour
Black currants: You can replace it with Raisins, cranberry or any
seasonal fruits or increase the amount of zucchini.
Ingredients: 1 1/2 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp ground cinnamon
Pinch of grated nutmeg or ground nutmeg
1/2 cup sugar
2 tbsp light brown sugar
2 large eggs
1/2 cup canola or vegetable oil
1 tsp vanilla essence
1/4 tsp salt
1 1/2 cup zucchini shredded
1/4 cup black currants (dried)
1/4 cup + 1 tbsp almonds, sliced