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Zucchini Walnut Bread

Source of Recipe

From "More from Magnolia" by Alyssa Torey


Recipe Introduction

"This is a recipe that I've been making since I was a teenager, and I've tweaked it here and there over the years. If you have a vegetable garden and can pick your own fresh squash, it makes all the difference."

List of Ingredients

â—¦ 1 cup all-purpose flour
â—¦ 1 teaspoon baking soda
â—¦ ½ teaspoon baking powder
â—¦ ½ teaspoon salt
â—¦ ½ teaspoon cinnamon
â—¦ ½ cup vegetable oil (preferably canola)
â—¦ ¾ cup sugar
â—¦ 2 large eggs, at room temperature
â—¦ ½ teaspoon vanilla extract
â—¦ 1 cup shredded zucchini (including skin)
â—¦ ¾ cup chopped walnuts


Recipe

Preheat oven to 350 degrees. Grease and flour a 9 by 5 by 3-inch loaf pan.

In a small bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the oil, sugar, eggs, and vanilla until light and thick, about 3 minutes. Stir in the zucchini.

Add the dry ingredients and mix until just combined. Stir in the walnuts. Pour the batter into the prepared pan. Place on a baking sheet and bake for 50 to 60 minutes, or until a cake tester inserted in the center of the loaf comes out with moist crumbs attached. Let cool for at least 1 hour before serving.

Makes 1 loaf