Zucchini Bread
Submitted by CRNA
Moist zucchini bread with warm cinnamon, nutmeg, and toasted walnuts. Bright lemon zest lifts the flavor. Quick-mix recipe that tastes better the next day.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis classic zucchini bread is the answer to every gardener’s late-summer squash surplus, turning shredded zucchini into tender, moist loaves spiced with cinnamon and nutmeg.
Walnuts add buttery crunch while a hint of lemon zest brightens the whole thing so it doesn’t taste heavy or overly sweet.
The batter comes together in minutes with just a bowl and spoon, no mixer required.
Here’s the secret: wrap it up and let it sit overnight before slicing, and the flavors meld together while the texture becomes even more tender.
Pro Tips
- Don’t squeeze moisture out of grated zucchini; that liquid keeps the bread moist
- Stir the batter just until combined to avoid tough, dense bread
- Toast walnuts in a dry skillet for 3 minutes to deepen their flavor
- The bread slices cleaner and tastes better after resting overnight wrapped in plastic
- Freezes beautifully for up to 3 months; thaw at room temperature
Variations
- Fold in ½ cup chocolate chips for a sweeter treat the kids will devour
- Swap walnuts for pecans or leave out nuts entirely for nut-free version
- Add ½ cup dried cranberries or raisins for fruity bursts
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease an 8 by 4 by 2-inch loaf pan.
In a mixing bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
In another bowl combine sugar, zucchini, egg, oil and lemon zest and mix well.
Add flour mixture and stir until just combined.
Stir in walnuts.
Pour batter into prepared pan.
Bake for 55 to 60 minutes.
Cool for 10 minutes and remove from pan.
For best results, wrap and store overnight before cutting.
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