Louise Arnold is a home cook, food content creator and voice over artist.

Louise is making lemon bread and banana bread.

Both are also packed with zucchini for a healthy twist.

Know the news with the 7NEWS app: Download today

Recipe below:

Zucchini Lemon Bread

2 Cups Plain Flour

1 1/4 Tsp Baking Powder

1/2 Tsp Salt

1 1/2 Cup Caster Sugar

6 Tbsp Extra Virgin Olive Oil

2 Free Range Eggs

1/2 Cup Milk

2 Tbsp Fresh Lemon Juice

1 Tsp Vanilla Extract

I Large Zucchini, Grated

2 Tbsp Lemon Zest

Lemon Glaze:

1 Cup Icing Sugar

2 Tblsp fresh Lemon Juice

Method:

Preheat oven to 180.C

Spray a loaf pan with baking spray and line with baking paper. Set aside.

Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.

In a large bowl, combine the sugar and olive oil. Whisk to combine.

Add eggs and milk and whisk together.

Add lemon juice and vanilla extract and stir to combine.

Add flour mixture and stir just until incorporated.

With clean hands, squeeze handfuls of the zucchini to remove excess water. Or alternatively place in a clean, dry tea towel and squeeze.

Fold in grated zucchini and lemon zest to flour mixture.

Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted skewer comes out clean. The top of the cake should look dry.

Place the loaf on a cooling rack and cool for 15 minutes. Use the baking paper to carefully lift the cake from the pan. Let cool completely on rack.

For the icing, in a small bowl, combine icing sugar and lemon juice. Whisk until smooth.

Drizzle the glaze over the cake.

Banana Zucchini Bread

4 over ripe bananas, masked with a fork

½ cup vegetable oil

3 free range eggs

1 ½ cups brown sugar

1 tsp vanilla extract

1 ½ cups SR Flour

1 tsp ground cinnamon

1 small to medium Zucchini, grated

Method:

Preheat oven to 180.C

Place mashed banana in a large bowl. Add oil, eggs, sugar and vanilla. Mix to combine.

Add flour and cinnamon and mix to combine. Do not over mix.

With clean hands, squeeze handfuls of the zucchini to remove excess water. Or alternatively place in a clean, dry tea towel and squeeze.

Add zucchini to mixture and combine.

Grease a loaf tin and line with baking paper. Pour in the mixture.

Bake 55-60 minutes or until cooked when tested with a skewer.

Cool in tin 5 minutes then place on a wire rack to cool.