~~Zucchini Bread Recipe~~

Zucchini Bread

If you're looking for a go-to zucchini bread recipe, give this a shot. The recipe delivers a single beautiful loaf of walnut studded zucchini bread. Moist, just sweet enough and loaded with toasted walnuts inside and out, it has a sweet nut-crusted top, requires one pan and is a rustic stunner.



Servings - 12

Prep Time - 15 Minutes

Cook Time - 1 Hour

INGREDIENTS

2 1/4 cups

whole wheat pastry flour (or all-purpose flour)

1 1/4 teaspoons

baking soda

1/2 teaspoon

baking powder

3/4 teaspoon

fine grain sea salt

1 3/4 cups

chopped toasted walnuts, divided

6 tablespoons

unsalted butter, room temperature

3/4 cup

granulated sugar, plus more for topping

1/3 cup

dark brown sugar, firmly packed

2

large eggs

1 1/2 teaspoons

vanilla extract

2 1/2 cups

grated zucchini (about 2-3 medium), skins on

INSTRUCTIONS

  1. Preheat your oven to 350°F with a rack in the middle. Butter a 9x5-inch (1 lb.) loaf pan, dust with a bit of flour and set aside. Alternately, you can line the pan with a sheet of parchment. If you leave a couple inches hanging over the pan, it makes for easy removal after baking. Just grab the parchment "handles" and lift the zucchini bread right out.

  2. In a medium bowl combine the whole wheat pastry flour, baking soda, baking powder, salt, and 1 1/4 cups of the walnuts.

  3. Using a mixer or large bowl if you're mixing by hand, beat the butter until fluffy. Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition. Stir in the vanilla. Squeeze some of the moisture out of the zucchini and then fluff it up a bit before stirring it into that batter by hand.

  4. Add the dry ingredients to the wet ingredients in two batches, stirring between each addition. Stir just until you have a thick, uniform batter. Pour the batter into the prepared pan and level it by running a spatula over the top. Sprinkle with the remaining walnuts, and 2-3 tablespoons of sugar.

  5. Bake for about 60-70 minutes keeping a close eye on things after 50 minutes. If the top of your zucchini bread is getting too dark, drape a piece of parchment paper or aluminum foil over it for the remainder of the baking time. You're going to want to use a cake tester or toothpick to test for doneness. The cake should be golden and rustic looking, and a toothpick should come out clean.

  6. When done, remove from the oven and cool the zucchini bread in pan for about ten minutes. Transter onto a wire rack to finish cooling.