| Zucchini Bread |

Inspired by Steal My Sunshine | LEN

Me, we stole my sunshine. But It’s not because my Summer break, in an almost snowy Brazil around 5°, sucked that you – happy in the European sun – can’t have an urge to prepare a easy recipe to take to the beach, to a garden, a park or any other place where warmth and resting are the Law.

If you happen to be struggling with such an urge my advice is to try this zucchini bread, you won’t be disappointed!

| Ingredients |

_ 1 zucchini

_ 200g of flour

_ 150g of sugar

_ 2 eggs

_ 1 spoon of baking powder

_ 4 spoons  of vegetable oil

_ 50g of pecan nuts

lime zests

_  cinnamon

_ ground salt nutmeg

| Method |

Start by preheating your oven to 175°, fan heat if possible. Then clean and dry the beautiful zucchini and grate it with the skin (well hello, vitamins!).

Now two bowls. On a large bowl mix the flour, the cinnamon, the baking powder, the nutmeg, the lime zests & the sugar. On a smaller one mix the eggs with the salt and oil.

Pour the liquid mix to the dry one and add the crushed pecan nuts. Finally mix in the zucchini until you get an homogenous mixture.

If possible use a silicone cake pan. If you don’t have one, think about granny and butter up any cake pan (and then think about getting a silicone cake pan, changes your life!).

Once the mixture is in, try to kill all air bubbles and let it bake for 50 minutes. Control the baking process with the old fashioned blade test : attack the cake, if the blade get off clean, we’re good. Otherwise let bake for a few extra minutes.

♫ I know it’s up for me / If you steal my sunshine …

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