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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Zucchini Walnut Bread Recipe

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This recipe for Zucchini Walnut Bread is from Melody's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1 cup oil
1 1/4 cup granulated sugar
1 cup brown sugar
3 tsp vanilla extract
3 eggs
2 1/2 cups grated zucchini
1 cup chopped walnuts
Directions:
Directions:
Preheat your oven to 350º. Liberally grease two smaller loaf pans as you do not want to overfill one pan with batter. Place the loaf pans on a rimmed baking sheet to catch any possible drips. Set aside briefly. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices. In a separate large bowl, combine the oil, sugars, vanilla and eggs until blended. Gradually add the flour mixture until just barely combined - you should definitely still see patches of flour streaked throughout. Gently fold in the zucchini and walnuts and just barely mix in. You do NOT want to over-mix the batter as this will lead to tough bread or bread that's sunken in the middle after baking. Spoon the batter evenly among the pans. Bake for approx. 50-60 min. or until the top is light golden brown and a toothpick inserted near the center comes out clean or with moist -not wet- crumbs. Cool completely before serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
GOOD!

 

 

 

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