Zucchini Bread with Walnuts
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Zucchini bread became popular in the United States during the 1960s when home gardeners were looking for creative ways to use up their surplus zucchini harvest.
This is vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Zucchini Bread with Walnuts
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a loaf pan.
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Grate the zucchini and squeeze out excess moisture.
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract.
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Add the grated zucchini to the wet ingredients and mix well.
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Gradually add the dry ingredients to the wet ingredients and mix until just combined.
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Fold in the chopped walnuts.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 10 minutes.
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Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 28g10%
- Sugars 15g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.