Zucchini Walnut Bread
DESCRIPTION
This delicious zucchini bread has a hint of lemon zest and is studded with crunchy California walnuts.
Total Time
Prep Time
20 Mins
Cook Time
55 Mins
Total Time
1 Hr, 15 Mins
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
Ingredients
- 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
Preparation
- 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.