Description
Zucchini Bread with Walnuts is a moist quick bread that combines grated zucchini, warm spices, and crunchy walnuts for a comforting loaf. This version uses vegetable oil and applesauce from well known US brands for reliable moisture and replaces standard vanilla extract with alcohol free clear vanilla flavor such as Watkins Clear Vanilla Flavor or Simply Organic Alcohol Free Vanilla to keep the flavor pure. The loaf bakes low and slow to maintain a tender crumb and even texture making it ideal for breakfast or a snack.
Ingredients
1 cup vegetable oil
1/2 cup applesauce Mott’s Unsweetened or North Coast Organic
2 1/4 cups granulated sugar
3 large eggs at room temperature
2 teaspoons alcohol free vanilla flavor Watkins Clear Vanilla Flavor or Simply Organic Alcohol Free Vanilla
3 1/2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 cups grated zucchini (about 2 medium)
1 1/2 cups coarsely chopped walnuts
Instructions
1. Preheat the oven to 325°F and lightly spray two 8.5 by 4.5 inch loaf pans with cooking spray
2. In a large bowl combine vegetable oil applesauce sugar eggs and alcohol free vanilla flavor beat until creamy and light
3. In a separate bowl whisk together all purpose flour baking soda baking powder salt cinnamon and cloves
4. Add the dry ingredients to the wet ingredients and fold gently until no streaks of flour remain avoid overmixing
5. Fold in the grated zucchini then gently stir in the chopped walnuts so they are evenly distributed
6. Divide the batter evenly between the prepared loaf pans smooth the tops and bake for 50 to 60 minutes
7. Check for doneness by inserting a knife into the center it should come out clean if the tops brown too quickly tent loosely with foil
8. Allow the loaves to cool in the pans for 10 minutes then transfer to a wire rack to cool completely before slicing
9. Wrap cooled loaves tightly or place in zip top bags for storage
Notes
Do not squeeze out the zucchini its moisture keeps the crumb tender if the zucchini is very watery remove only a little excess
Use room temperature eggs for better emulsion and a smoother batter
Coarsely chopped walnuts provide a pleasant contrast in texture sprinkle a few on top before baking for a decorative finish
If the top browns too fast tent with foil and continue baking until the center tests clean
For easy removal line the loaf pans with parchment paper leaving an overhang to lift the loaves out
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American