Treacle Zucchini Bread

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20cm (8 inch) loaf pan and set aside.

   Tip: Optional: use parchment paper for easy removal.

2. 2

   In a large mixing bowl, whisk together flour, baking powder, and salt.

3. 3

   In another bowl, cream together butter and sugars until light and fluffy.

   Tip: Use an electric mixer for easier mixing.

4. 4

   Beat in eggs one at a time, followed by vanilla extract.

5. 5

   Add the milk and mix until well combined.

   Tip: Make sure to scrape down the sides of the bowl.

6. 6

   Gradually add the flour mixture to the wet ingredients, mixing until just combined.

   Tip: Don't overmix!

7. 7

   Gently fold in the diced zucchini and treacle.

8. 8

   Pour the batter into the prepared loaf pan and smooth the top.

   Tip: Make sure to get the batter into all corners.

9. 9

   Bake for 30 minutes, then reduce heat to 160°C (320°F) and bake for an additional 10-15 minutes or until a toothpick comes out clean.

   Tip: Don't open the oven door too often, or the bread may sink.

10. 10

    Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Slice and serve warm, or store in an airtight container for up to 3 days.