At a glance
You're making a delicious zucchini bread with sun-dried tomatoes that comes together in just 55 minutes total. The main trick is squeezing out the zucchini's excess water early on so your bread bakes up tender rather than soggy, then you'll fold in seeds and sun-dried tomatoes before baking for a flavorful, moist loaf in your individual baking dish.
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Prep
Peel the zucchini and grate it finely, then squeeze out the excess water. Add the eggs, milk and oil, and mix everything together. Add the flour, baking powder and salt, and stir until smooth.
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Bake
Finally, fold in the seeds and chopped sun-dried tomatoes. Pour the batter into a baking dish (or other baking tin) and bake at 180 °C for about 40 minutes.
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How it went
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