Zucchini Bread

Serves 10

• 400g zucchini, quartered

• 1 onion, peeled and chopped

• 2 cups (340g) self-raising flour

• ¹/₃ cup (80g) vegetable oil

• 4 eggs

• ¹/₂ cup grated Parmesan cheese

• ¹/₂ cup chopped herbs

Preheat oven to 180°C. Line a 27 x 11cm loaf tin with baking paper. Into the thermo bowl, pop the zucchini and onion.

5 seconds

7

Add remaining ingredients and season with sea salt and cracked pepper.

10 seconds

4

Scrape down the sides of the bowl.

10 seconds

4

When combined, pour / scrape the mixture into the loaf tin. Bake for 50 to 60 minutes or until an inserted skewer removes clean. Cool before slicing. Serve with a dollop of the delicious Quick-Fire Tomato Jam, a bowl of your favourite veggie soup or as an accompaniment to any BBQ.