Zucchini Nut Quick Bread

Zucchini Nut Quick Bread

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Lemon and nutmeg really accent the zucchini flavor.

  • 1 1/2 Cups Unbleached Flour
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Kosher Salt
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Ground Nutmeg
  • 1 Cup Sugar
  • 1 Cup Finely Grated Unpeeled Zucchini
  • 1/2 Cup Olive Oil
  • 1 Egg (Room Temperature)
  • 1/4 Teaspoon Finely Grated Lemon Peel
  • 1/2 Cup Chopped Walnuts
  1. Preheat oven to 350 degrees.
  2. In large-size bowl combine flour, cinnamon, baking soda, kosher salt, baking powder, and nutmeg. In another large-size bowl combine sugar, grated zucchini, olive oil, egg, and lemon peel. Add flour mixture to wet mixture and stir just until combined. Stir in chopped walnuts.
  3. Pour batter into greased loaf pan (8x4x2 inches). Place in oven for 55 to 60 minutes. Remove from oven and let cool in pan for 10 minutes on wire rack.
  4. Remove bread from pan and cool thoroughly on wire rack. Wrap and store overnight before slicing.
  5. Makes 1 loaf
  6. Prep Time: 20 Minutes Cook Time: 60 Minutes Total Time: 80 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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