My last recipe from my Cambridge apartment! And, unfortunately, it’s going to be a short post because I’m very much still in the middle of packing.
When I was picking this recipe, I was looking for a quick bread, mostly because it was graduation week and I didn’t want to be spending a ton of time on it. And I needed breakfast food that would last awhile. So I looked back through the breads I had made in the past, and was surprised to find that I had only made zucchini bread once, a long time ago, with chocolate chips in it. That meant I could post an updated recipe!This one comes from Magnolia Bakery and is very bare bones – if you have a zucchini, you probably have everything else.
Start by whisking together the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. Set aside. In a stand mixer fitted with the paddle attachment, beat the vegetable oil, sugar, eggs, and vanilla extract on medium speed until thick. Add the dry ingredients and beat until just combined. Stir in the shredded zucchini with a rubber spatula. Then stir in the chopped walnuts until just incorporated. Pour into a loaf pan sprayed with cooking spray. Bake at 350°F for 50 minutes, or until a toothpick comes out clean. Let the bread sit in the pan for an hour before removing and slicing. Serve for breakfast, dessert, or with tea. So versatile, and just in time for summer vegetable gardens!
Zucchini Walnut Bread
- 1 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 cup shredded zucchini (about one zucchini)
- 3/4 cup chopped walnuts
- In a small bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a stand mixer fitted with the paddle attachment, beat oil, sugar, eggs, and vanilla extract on medium speed until thick.
- Beat in dry ingredients until just incorporated.
- Stir in shredded zucchini with a rubber spatula.
- Fold in chopped walnuts.
- Pour batter into loaf pan sprayed with baking spray.
- Bake at 350°F for 50 minutes or until toothpick comes out clean. Cool one hour in pan before slicing.