Zucchini Walnut Loaf Recipes

BEST EVER ZUCCHINI WALNUT BREAD

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 AND WALNUT LOAF

Steps:

• Preheat oven to 180°C (160°C fan-forced). Lightly grease a 10 x 20cm loaf pan and line with baking paper.
• Sift flour, baking powder, cinnamon and soda together into a large bowl. Stir in sugar, zucchini, dates and walnuts until well combined.
• In jug, whisk together oil, eggs and vanilla. Pour into flour mixture. Lightly mix until combined. Pour into prepared pan, smoothing top.
• Bake 50-55 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes, before turning onto a wire rack to cool completely. Serve sliced with butter.

ZUCCHINI NUT BREAD

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.

MOM'S ZUCCHINI BREAD

Steps:

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

BLUE RIBBON ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350°F (175°C).
• Sift together plain flour, cinnamon, baking soda, salt and baking powder.
• Beat eggs well.
• Gradually add sugar and oil, beat together well.
• Add vanilla and dry ingredients from above blend well.
• Stir in the zucchini.
• Combine walnuts and 1 tsp of flour, stir this into the batter.
• Pour batter between two 2 greased (I use baking paper) 8 1/2" x 4 1/2" x 2 1/2" loaf tins.
• Bake for 1 hour or till tests done (skewer poked in the middle comes out clean).
• Cool in tins on racks for 10 minutes before removing from tins, cool on racks.

ZUCCHINI WALNUT BREAD

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.

ZUCCHINI WALNUT LOAF

Steps:

• Preheat the oven to 350 degrees F. Lightly grease two 4 1/2 by 8 1/2 -inch loaf pans. In a medium-sized bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Mix well and set aside. Beat together the apple sauce and sugar in a large mixing bowl. Beat in the eggs one at a time. Stir in the zucchini, walnuts and vanilla. Add the dry ingredients and stir until just combined. Divide the batter between the prepared loaf pans. Bake one 1 hour, or until a toothpick inserted in the centre comes out clean. Cool the loaves in their pans 10 minutes. Unmould and cool to room temperature. Loaves freeze well.

ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

ZUCCHINI AND WALNUT LOAF

Steps:

• Heat the oven to 180C. Grease and line a medium-sized loaf tin, about 21cm x 11cm x 5cm deep with baking paper. Pop the walnuts in a tray and place in the oven until lightly toasted, you will smell them.
• In a large bowl, mix together the zucchini, brown sugar, caster sugar, eggs, oil and vanilla extract or paste. I mixed with a fork and only mixed until just combined.
• In a separate bowl, sift together the flour, baking powder, baking soda and cinnamon. Make a well in the centre and pour in the zucchini mixture. Mix gently, adding the walnuts until all is just incorporated.
• Place in the prepared loaf tin and place in the oven. Bake for 35-40 minutes or until firm to the touch. You can also insert a skewer into the centre of the loaf - it should come out clean. Remove from the oven and leave for 5 minutes before removing loaf to a wire rack to cool.

ZUCCHINI WALNUT LOAF

Steps:

• Preheat oven to 350°F (180°C).
• In large bowl, whisk eggs, zucchini, sugar and oil. In separate bowl, whisk flour, baking powder, baking soda, Pumpkin Pie Spice and salt; stir into egg mixture just until combined. Stir in walnuts. Spread in greased or parchment paper-lined 9x5-inch (23x13 cm/2 L) loaf pan.
• Bake 60 minutes, or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Remove from pan; let cool completely.

ZUCCHINI NUT LOAF

Steps:

• In large bowl stir together flour, baking powder, baking soda, lemon peel, salt, cinnamon, and ginger; set aside. In another bowl beat together eggs, sugar, oil,and if desired, orange extract. Add egg mixture to flour mixture along with zucchini and nuts; mix well. Turn batter into a greased 9x5x3 inch loaf pan. Bake in 350 degree oven for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for ten minutes. Remove from pan to wire wrack. Cool thoroughly. For a softer crust, wrap and store loaf overnight before slicing. Makes 1 loaf.