Zucchini Walnut Bread
When measuring the zucchini, we usually go with an over flowing amount.
Too little zucchini and the bread will be dry.
A little extra makes the bread nice and moist, although too much makes it mushy.
Too little zucchini and the bread will be dry.
A little extra makes the bread nice and moist, although too much makes it mushy.
|
What you need:
1½ cup grated zucchini ¼ cup vegetable oil 1 egg 1-2 tsp lemon zest 1/2 cup chopped walnuts 1 ½ cup flour 3/4 cup sugar 3 tsp Soul Warming Pumpkin Spice ½ tsp baking soda ¼ tsp baking powder ¼ tsp salt |
Method:
Preheat oven to 350° F (175°).
Shred zucchini, enough for a firmly packed 1½ cup.
In a larger mixing bowl combine zucchini, oil, egg, and lemon zest.
Chop walnuts and add to bowl.
In a separate medium mixing bowl, combine flour, sugar, pumpkin spice, baking soda, baking powder and salt.
Add flour mixture to zucchini mixture, stir until combined.
The mixture will be very thick and dry at first.
Place batter into a greased and floured (we like to use ground almond) 8x4 loaf pan.
Bake for 45-60 minutes or until a toothpick comes out clean.
Remove from loaf pan and let cool.
Preheat oven to 350° F (175°).
Shred zucchini, enough for a firmly packed 1½ cup.
In a larger mixing bowl combine zucchini, oil, egg, and lemon zest.
Chop walnuts and add to bowl.
In a separate medium mixing bowl, combine flour, sugar, pumpkin spice, baking soda, baking powder and salt.
Add flour mixture to zucchini mixture, stir until combined.
The mixture will be very thick and dry at first.
Place batter into a greased and floured (we like to use ground almond) 8x4 loaf pan.
Bake for 45-60 minutes or until a toothpick comes out clean.
Remove from loaf pan and let cool.