Zucchini Walnut Bread
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WAHT 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 2 tsp cinnamon 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.
Combine zucchini, oil, egg, and lemon zest in a large mixing bowl.
Chop walnuts and add to bowl.
Combine flour, sugar, cinnamon, baking soda, baking powder, and salt in a separate medium mixing bowl.
Add flour mixture to zucchini mixture and 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.
Combine zucchini, oil, egg, and lemon zest in a large mixing bowl.
Chop walnuts and add to bowl.
Combine flour, sugar, cinnamon, baking soda, baking powder, and salt in a separate medium mixing bowl.
Add flour mixture to zucchini mixture and 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.