2 ⅔ cups (400g) gluten free plain flour
1 teaspoon bicarbonate of soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon mixed spice
1 ⅓ cups (295g) caster sugar
½ firmly packed cup (100g) brown sugar
3 eggs, beaten
200ml Canola Oil
2 teaspoons Vanilla Extract
3 large zucchini, grated
¾ cup (75g) walnuts, toasted, chopped, plus 6 whole walnuts to garnish
⅓ cup dried cranberries (craisins)
Soft cheese (such as Brie) to serve
St Jean’s Cab Sav Jelly to serve



  1. Preheat oven to 150°C.
  1. Grease and line a 2-litre loaf pan, or 2-3 bar tins.
  1. Sift flour, soda, baking powder and spices into a large bowl. Stir in sugars, then add egg, oil, vanilla, zucchini, nuts, cranberries and a pinch of salt.
  1. Stir with a wooden spoon until well combined, then spread into the prepared pan. Top with extra nuts.
  1. Bake on middle shelf of oven for 1-1 ¼ hours or until a skewer comes out clean.
  1. Cool slightly in pan, then turn out onto a wire rack to cool completely. Slice and serve with cheese, and St Jean’s Cab Sav Jelly.