Zucchini And Walnut Loaf Recipes

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BEST EVER ZUCCHINI WALNUT BREAD



Best Ever Zucchini Walnut Bread image

This Zucchini Walnut Bread is the BEST I've tried! Super moist, tender and soft with plenty of spice and crunchy walnuts in every bite!

Provided by Hayley Parker, The Domestic Rebel

Categories     Bread     Breakfast

Time 1h10m

Number Of Ingredients 14

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp ground cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1 cup oil
1¼ cups granulated sugar
1 cup brown sugar
1 Tbsp vanilla extract
3 eggs
2½ cups grated zucchini
1 cup chopped walnuts

Steps:

  • Preheat your oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray, or 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 pan(s). Bake for approx. 50-60 minutes 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.

ZUCCHINI WALNUT BREAD



Zucchini Walnut Bread image

A delicious, moist, bread which may be glazed with confectioners' sugar, even better after frozen.

Provided by Barbara Domurat

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 24

Number Of Ingredients 12

1 cup chopped walnuts
4 eggs
2 cups white sugar
1 cup vegetable oil
3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
¾ teaspoon baking powder
2 cups grated zucchini
1 cup raisins
1 teaspoon vanilla extract

Steps:

  • Whisk together flour, baking soda, salt, cinnamon, and baking powder.
  • In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
  • Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.

Nutrition Facts : Calories 276.1 calories, Carbohydrate 36.5 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 253 mg, Sugar 20.7 g

ZUCCHINI NUT BREAD



Zucchini Nut Bread image

Lighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use! -Kevin Bruckerhoff, Columbia, Missouri

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 12

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon grated lemon zest
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded zucchini (about 2 medium)
1/2 cup chopped walnuts or pecans

Steps:

  • Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts., Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.

Nutrition Facts : Calories 229 calories, Fat 11g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

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