Zucchini Walnut Bread
Description
This delicious zucchini bread has a hint of lemon zest and is studded with crunchy California walnuts.
Ingredients
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1 1/2 cups all-purpose flour
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2 teaspoons cinnamon
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3/4 teaspoon baking powder
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3/4 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon nutmeg
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1 cup chopped California walnuts, divided
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1/2 cup vegetable oil
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1/2 cup packed light brown sugar
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1/2 cup sugar
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2 teaspoons vanilla extract
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2 teaspoons lemon zest
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1 egg + 1 egg white
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1 cup coarsely shredded zucchini
PREPARATION
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Preheat oven to 350°F and grease an 8 1/2 X 4 1/2- inch loaf pan.
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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.
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Whisk together oil, brown sugar, sugar, vanilla, lemon zest and egg in a medium bowl. Stir in zucchini.
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Fold wet ingredients into dry ingredients and stir just until combined, being careful not to over mix.
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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.
NUTRITION
- Calories: 420 cal
- Total Fat: 24 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 11.1 g
- Monounsaturated Fat: 10.2 g
- Cholesterol: 25 mg
- Sodium: 330 mg
- Carbohydrates: 47 g
- Dietary Fiber: 2 g
- Total Sugars: 27 g
- Protein: 6 g
- Vitamin D: 0 mcg
- Calcium: 70 mg
- Iron: 2 mg
- Potassium: 180 mg