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Bon Appétit

Spiced Zucchini and Walnut Bread

3.6

(9)

Recipe information

  • Yield

    Makes 2 loaves

Ingredients

2

cups all purpose flour

2

teaspoons ground cinnamon

1

teaspoon salt

1

teaspoon baking soda

1

teaspoon ground allspice

1

/2 teaspoon baking powder

2

1/2 cups sugar

1

1/2 cups vegetable oil

3

large eggs

1

tablespoon vanilla extract

2

teaspoons grated lemon peel

2

cups coarsely grated zucchini (from about 2 medium)

1

cup walnuts, toasted, coarsely chopped (about 4 ounces)

Preparation

  1. Step 1

    Preheat oven to 325°F. Butter and flour two 8x4x2 1/2-inch metal loaf pans. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans.

    Step 2

    Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes. Let stand 10 minutes. Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)

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Reviews (9)

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  • I’ve made this recipe a few times - it’s a hit for me with just a couple small tweaks. I add ground nutmeg and ginger, and cut down sugar to two cups. I also think a sprinkling of raw sugar over the top of the mix before baking gives it a little extra crust. Pairs nicely with a dark southern pecan coffee

    • Anonymous

    • 5/21/2020