ZUCCHINI, KEFIR AND TAHINI BREAD

Step 1

Preheat oven to 170°C. Grate the zucchini coarsely, then toss with 150g caster sugar and set aside for 10 minutes. Squeeze well to remove excess moisture.

Step 2

Whisk the eggs and remaining sugar in a bowl for 5 minutes, until very light, then fold in the oil, vanilla almond essence and kefir. Mix in the tahini and flour until smooth, then fold in the zucchini.

Step 3

Spoon into two lined medium loaf pans and bake for 45-50 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack.