Cinnamon Walnut Zucchini Bread
A moist spiced loaf with shredded zucchini, cinnamon, nutmeg, and crunchy walnuts, baked in a 9 by 5 inch pan.
Equipment
- 9 by 5 inch loaf pan
- Box grater
- Large mixing bowl
- Wire rack
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- 1 ½ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp ground nutmeg
- ¼ tsp kosher salt
- ½ cup canola or vegetable oil
- ½ cup light brown sugar lightly packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 cup shredded zucchini lightly packed, squeezed dry
- ½ cup chopped walnuts optional
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and coat a 9 by 5 inch pan with nonstick spray.
- Whisk dry. Combine the flour, cinnamon, leaveners, nutmeg, and salt in a bowl.
- Whisk wet. Blend the oil, sugars, eggs, and vanilla until smooth, then add the zucchini.
- Fold. Stir the wet mix into the dry just until no flour streaks remain, then fold in the walnuts.
- Bake. Bake 45 to 55 minutes until a toothpick comes out clean, then cool 20 minutes in the pan and finish cooling on a rack.
Notes
Substitutions: Use raisins or chocolate chips in place of walnuts.
Tips: Squeeze the shredded zucchini dry and do not overmix. Do not eat raw batter.
Storage: Keep at room temperature for 3 days or freeze for up to 3 months.