Zucchini Walnut Bread
Zucchini Walnut Bread
Description
Moist, flavorful, and healthy, enjoy this zucchini walnut bread as the perfect snack during the fall and winter. (Or freeze during harvest to make throughout the year.) Glenda’s Farmhouse supplies walnuts and other healthy ingredients for a wholesome and nutrition-filled diet.
Ingredients
Instructions
-
- Preheat the oven to 350°F.
- Prepare two loaf pans with cooking spray and parchment paper.
- Mix the flour, salt, baking powder, baking soda, and cinnamon in a large mixing bowl.
- In a stand mixer or with a hand mixer, beat the eggs, oil, sugar, and vanilla.
- Add the dry ingredients and mix well.
- Stir in the grated zucchini and the Glenda’s walnuts until combined well.
- Pour half of the batter in each loaf pan.
- Bake for about 50 minutes, until the loaves pass the toothpick test.
- Cool for 25 minutes on a wire rack.
- Lift up on the parchment paper to remove and let cool completely on the wire rack.
Note
- Storage best practices:
- Room temp - airtight container or ziploc for up to 2 days
- Refrigerator - airtight container or ziploc for up to one week
- Freezer - wrapped in a layer of plastic wrap and a layer of aluminum foil for up to three months.
- Substitute almond flour and stevia for keto-friendliness.
- Add chocolate chips or swap walnuts for another nut.
- Pack the grated zucchini well and use a blender when adding the zucchini for added moisture and flavor.
- Optional - add ½ tsp of nutmeg and ¼ tsp of cloves.
- Freeze zucchini during harvest to make this bread all year long.
Glenda’s Farmhouse walnuts provide the fresh, crunchy nutrition that you need to make this zucchini walnut bread recipe and other delicious treats. We also supply cashews, hazelnuts, pecans, almonds, and more - all processed within peanut-free facilities using sustainable agricultural practices.