How to Make Zucchini Walnut Bread

Zucchini Loaf

This bread smells wonderful while it's baking, and it's a great way to use a bumper crop of zucchini (if you're lucky enough to have a vegetable garden). There's no need to peel the zucchini before grating, so it's pretty quick to assemble, too.

Things You'll Need

• 1 and 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon each allspice, ground cinnamon
• 1 egg
• 1/2 cup vegetable oil
• 1 cup sugar
• 1 and 1/2 teaspoons vanilla extract
• 1 cups grated zucchini
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 325 degrees. Generously grease a loaf pan. .

2. In large mixing bowl, stir together flour, salt, baking powder, soda and spices. .

3. In separate bowl, use fork to beat egg, oil, vanilla and sugar until well blended.

4. Make a "well" in center of bowl with dry ingredients. Pour egg mixture into well and blend thoroughly with wooden spoon.

5. Stir in zucchini and nuts and mix well. Pour batter into loaf pan and bake for 45 to 55 minutes, or until a toothpick inserted in center comes out clean. Let cool for 20 to 30 minutes, then remove from pan and cut into slices to serve.

Tips & Warnings

• This recipe is easily doubled. Wrap the extra loaf tightly in plastic wrap and freeze, if desired.

• Don't let bread overbake; be sure to check for doneness after 40 to 45 minutes.