Spiced Zucchini Bread with Toasted Walnuts
After 17 years of making dinner for my family, I dont cook as much as I used to. These days what I really enjoy doing is baking. Not only is it more leisurely, but people enjoy the results so much. About twice a month my husband takes some of my homemade cookies to his colleagues who always ask when Im going to send something their way. The staff in the doctors office where I work will often ask me the same thing. My zucchini bread is a special favorite. I joke with people and tell them Ill bring it in, but only if they behave.
After 17 years of making dinner for my family, I dont cook as much as I used to. These days what I really enjoy doing is baking. Not only is it more leisurely, but people enjoy the results so much. About twice a month my husband takes some of my homemade cookies to his colleagues who always ask when Im going to send something their way. The staff in the doctors office where I work will often ask me the same thing. My zucchini bread is a special favorite. I joke with people and tell them Ill bring it in, but only if they behave.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon vanilla extract
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1 1/2 cups vegetable oil
- 2 cups all purpose flour
- 2 teaspoons lemon peel grated
- 2 1/2 cups sugar
- 1 teaspoon ground allspice
- 2 cups coarsely grated zucchini (from about 2 medium)
- 1 cup walnuts toasted, coarsely chopped (about 4 ounces)
- Carbohydrate 859.87181259303 g
- Cholesterol 1586.25 mg
- Fat 184.5906535728 g
- Fiber 10.2000804016508 g
- Protein 75.5734309254787 g
- Saturated Fat 22.010745857397 g
- Serving Size 1 1 Serving (1439g)
- Sodium 1251.78317055763 mg
- Sugar 849.671732191379 g
- Trans Fat 11.5054358481211 g
- Calories 5277 calories
Step-by-step
- Preheat oven to 325F.
- Butter and flour two 8x4x2 1/2-inch metal loaf pans.
- Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend.
- Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend.
- Whisk in flour mixture.
- Mix in zucchini and walnuts.
- Pour batter into prepared pans.
- Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes.
- Let stand 10 minutes.
- Turn breads out onto rack and cool completely.
- (Can be made 1 day ahead. Wrap in foil and store at room temperature.)
A written formula cannot convey how critical moisture management remains when handling raw summer squash in batter-based quick breads. Coarsely grated zucchini holds immense water weight that will turn a heavy batter gummy if introduced improperly, yet squeezing it completely dry yields a cardboard-like crumb that lacks tenderness. Striking the precise balance requires incorporating the shredded vegetable immediately after grating without pressing out every drop of natural juice, relying instead on the dry flour ratio to absorb excess liquid during the initial mixing phase.
- Toast the 1 cup of coarsely chopped walnuts in a 325 degree Fahrenheit oven until the aromatic oils release fully, which usually takes about eight to ten minutes.
- Whisk the 2 cups of all-purpose flour thoroughly with the cinnamon, salt, baking soda, allspice, and baking powder to evenly distribute the chemical leaveners before adding them to the wet ingredients.
- Metal loaf pans measuring 8x4x2.5 inches conduct heat far more efficiently than glass or ceramic alternatives, preventing the exterior from burning before the dense interior sets.
- Bake the loaves until a wooden skewer inserted directly into the center emerges clean, requiring approximately 1 hour and 15 minutes of total oven time.
Let the baked loaves rest inside their metal pans for exactly 10 minutes before attempting to invert them onto a wire cooling rack. Wrapped securely in aluminum foil, the finished bread keeps safely at room temperature for up to one day without losing its structural integrity.
