At a glance
This zucchini bread comes together in just 15 minutes of prep work—you'll grate and squeeze zucchini, mix a simple batter, then fold in sun-dried tomatoes and seeds before popping it in the oven for 40 minutes. The whole process takes just under an hour, making it a perfect quick breakfast or snack that's ready faster than you'd expect.
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Prepare the batter
Peel the zucchini and grate it finely, then squeeze out the excess water. Add the eggs, milk and oil and mix everything together. Stir in the flour, baking powder and salt, and whisk 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 another baking tin) and bake at 180°C for about 40 minutes.
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