Name: Zucchini Bread with Walnuts
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 16
Ingredients: 3 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon sea salt; 1 1/2 cups cane sugar; 1 cup vegetable oil plus more for pans; 3 large eggs; 1 tablespoon vanilla extract; 3 cups grated zucchini about 2 medium; do not squeeze dry; 1 cup chopped walnuts plus more for topping

01

Overview

Prep20 min

Cook45 min

Total65 min

Servings16

DifficultyEasy

02

Ingredients

3 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking powder1 teaspoon baking soda1 teaspoon sea salt1 1/2 cups cane sugar1 cup vegetable oilplus more for pans3 large eggs1 tablespoon vanilla extract3 cups grated zucchiniabout 2 medium; do not squeeze dry1 cup chopped walnutsplus more for topping

03

Equipment

Two 8x4- or 9x5-inch loaf pans
Two mixing bowls
Box grater

04

Method

01

Prep the pans and dry mix

Heat the oven to 325\u00b0F and grease two 8x4- or 9x5-inch loaf pans. In a large bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt.

02

Make the batter

In another bowl, whisk the sugar, oil, eggs, and vanilla. Fold in the grated zucchini, then add the dry ingredients and stir only until combined. Fold in the walnuts.

03

Bake and cool

Divide the batter between the pans and sprinkle extra walnuts on top. Bake 40 to 55 minutes, until the tops spring back and a toothpick inserted in the center comes out clean. Cool before slicing.

✦

Tips

NoteDo not squeeze the zucchini \u2014 the moisture is the point of this version.

NoteStir the batter only until combined; overmixing makes it tough.

NoteFreeze individual slices so the second loaf survives longer than a week.

✦

Nutrition

NoteNutrition varies by ingredient brands and serving size.

✦

Storage

Room temperatureKeep covered for 2 to 3 days.

RefrigeratorRefrigerate up to 5 days.

FreezerFreeze individual slices or a whole loaf.

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Frequently asked

Can I use whole wheat flour?+

Half whole wheat works; a full swap makes it denser and drier.

No walnuts?+

Pecans are the obvious understudy, or leave them out entirely \u2014 the bread stands on its own.

Why two pans?+

The recipe is written for two loaves; halve everything for one, but the bake time shortens slightly.

Zucchini Bread with Walnuts

Overview

Ingredients

Equipment