This delicious zucchini bread has a hint of lemon zest and is studded with crunchy California walnuts.
1 1/2 cups all-purpose flour
2 teaspoons cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup chopped California walnuts, divided
1/2 cup vegetable oil
1/2 cup packed light brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
2 teaspoons lemon zest
1 egg + 1 egg white
1 cup coarsely shredded zucchini
Preheat oven to 350°F and grease an 8 1/2 X 4 1/2- inch loaf pan.
Whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg in a large bowl until combined. Add 3/4 cup walnuts and toss to coat.
Whisk together oil, brown sugar, sugar, vanilla, lemon zest and egg in a medium bowl. Stir in zucchini.
Fold wet ingredients into dry ingredients and stir just until combined, being careful not to over mix.
Spread batter into prepared loaf pan and bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. (The very center may seem slightly soft but will firm as it cools.) Allow to cool completely on a wire rack before removing from pan and slicing.
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