Recently Paul brought home a beautiful collection of peppers, eggplant, zucchini and squash. He knows the way to my heart, no doubt about that! It all looked so delicious, was fresh and locally grown and the zucchini was as monstrous. I couldn’t wait to cut into that bad boy.
We ate about half of it in two separate meals but were still left with the other half and I was not letting this go to waste. I had eaten zucchini bread in the past but never made it myself so I took to my cookbooks and decided on a recipe and I chose to make half of the batch into muffins and the other half into a loaf. This recipe could be easily halved to make one loaf or 12 muffins.
I was really pleased with this recipe. The cinnamon adds such a great touch. The bread was so moist, the muffins were light and fluffy and the walnuts added a perfect crunch. I will definitely use this recipe again. It was easy to pull together
Walnut Zucchini Bread Recipe
3 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
2 eggs, beaten
2 cups sugar
2 cups zucchini, finely shredded, unpeeled
1/2 cup canola oil
1 tsp. vanilla extract
1 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. Spray two 8X4 loaf pans with non-stick spray or line 2 (12-muffin) muffin tins with paper liners.
In a large bowl, whisk together flour, cinnamon, baking soda, salt and baking powder. Create a well in the center of the mixture and set aside.
In a medium bowl, combine the egg, sugar, zucchini, oil and vanilla. Add to the flour mixture and stir just until combined. The batter will be a bit lumpy. Fold in nuts.
Spoon into prepared loaf pans or muffin pans and bake for:
Loaf pans: 50-55 minutes
Muffins: 18-20 minutes
Or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 10 minutes and then remove from pan. Cool completely and store in an airtight container.
Adapted from Better Homes and Gardens New Cookbook