Zucchini, Kefir and Tahini Bread

by Leah Halmagyi


  • 800g zucchini
  • 500g caster sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla paste
  • 1 tsp almond essence
  • 2 cups kefir
  • ¾ cup unhulled tahini
  • 4 cups self-raising flour


Preparation time: 10 minutes
Cooking time: 50 minutes
Makes: 2 medium loaves

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.
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.
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.