It's that time of year again - zucchini is everywere in abundance! We were given a few large zucchini by my mother-in-law, so I knew I would be making at least one zucchini loaf. Something about zucchini loaf reminds me of school lunches...I can remember enjoying a slice of with a little bit of butter as a treat in my lunch box when I was in elementary school. Back in those days, if it had chocolate chips it was pretty much the best ever :) I guess I must be more of a grown-up these days, because I decided to add walnuts to this one.
This loaf has really nice flavour and good texture, but I think the next time I make it I'll try to increase the zucchini and maybe experiment with using some whole wheat flour. I really liked the background flavour from the cinnamon and toasting the walnuts definitely brings out their nutty flavour. I think this is a treat worth enjoying whether it's in your school lunch box or as an afternoon snack at work.
- 1 cup grated zucchini (with peel)
- 2 large eggs
- 1/2 cup cooking oil
- 1 cup sugar
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup chopped, toasted walnuts
Preheat oven to 350F and prepare a 9X5" loaf pan. Toast the chopped walnuts for about 5 minutes in the preheated oven - until they become fragrant.
Stir zucchini, eggs, cooking oil, sugar and vanilla together in a large bowl. Combine the dry ingredients and walnuts together in a medium-sized bowl, then add to the zucchini mixture. Stir just to combine then pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with only moist crumbs on it.
Allow the loaf to cool in the pan for at least 10 minutes before trying to remove it.
Recipe adapted from: Biscuits, Muffins & Loaves by Company's Coming