featured-images-zucchini-1So, as you may have noticed from previous posts, I recently visited my father and raided his vegetable garden. This post is a product of that trip since my father is growing beautiful, enormous zucchini. Plus, while I was out there, demands of “Zucchini Bread!” became alarmingly insistent. This recipe was adapted from the Zucchini Nut Muffin recipe from the book Muffins: Sweet and Savory Comfort Food by Cyndi Duncan and Georgie Patrick. It is also worth mentioning that these two are the authors of a book called “101 Things to do with Zucchini.” Gotta respect that.

I really liked how this zucchini bread turned out due to a few things. Chief among them are: (1)  It came out really moist, but not falling apart. (2) There’s no white sugar in it. The sweetness comes from brown sugar and honey and they just lend a little more homey and mellow kind of sweet to the bread. (3) The walnuts and granola give it a lot of texture and oomph.  All in all, delicious.

ingredients

1 3/4 C Flour
1/2 C Brown Sugar
1/2 C Honey
2 Eggs
1/2 C butter, melted
1 tsp Vanilla
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Salt
1/2 tsp Baking Powder
1 tsp Baking Soda
1 C Granola Cereal
2 C Zucchini, shredded
1/2 C Walnuts, chopped

 flour

Preheat the oven to 350 degrees F. Prep loaf pans (1 large or 2 smaller) by either lining buttering and flouring the pans or lining them with parchment paper. See the end of the post for pictures and instructions on lining the loaf pan with parchment paper.

Beat eggs, sugar and honey in large bowl until combined. Slowly add in melted butter and vanilla.

In a separate bowl, combine the flour, salt, cinnamon, nutmeg baking powder and baking soda. Add to the wet bowl in batches, beating until combined.

zucchini mix

Wash and shred the zucchini. I used a hand grater, but a food processor with a shred plate should be fine also. Once the zucchini is grated, take handfuls of it and squeeze out the excess moisture. The bread will get soggy if you don’t do this. Chop up the walnuts (you could toast them also, if desired) and add the zucchini, walnuts and granola to the batter.

loaves in oven

Pop in the oven to bake. I used two smaller loaf pans and it took about 45 minutes to cook. If you are using one large loaf pan, you’re going to need to bump the time up accordingly. Just check it occasionally. The top should be a nice brown with a crack in the middle once if has finished cooking.

loaf

If you are using the parchment paper you can wait a little while to turn the loaves out onto a cooling rack. If you went the butter/flour route then wait 3-5 minutes and turn out. You might want to run a knife around the edges to make sure they’ve loosened up before turning out as well.

sliced

Zucchini Walnut Bread
 
Recipe By:
Ingredients
  • 1¾ C Flour
  • ½ C Brown Sugar
  • ½ C Honey
  • 2 Eggs
  • ½ C butter, melted
  • 1 tsp Vanilla
  • 1½ tsp Cinnamon
  • ½ tsp Nutmeg
  • 1 tsp Salt
  • ½ tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 C Granola Cereal
  • 2 C Zucchini, shredded
  • ½ C Walnuts, chopped
Instructions
  1. Preheat the oven to 350 degrees F. Prep loaf pans (1 large or 2 smaller) by either lining buttering and flouring the pans or lining them with parchment paper. See the end of the post for pictures and instructions on lining the loaf pan with parchment paper.
  2. Beat eggs, sugar and honey in large bowl until combined. Slowly add in melted butter and vanilla.
  3. In a separate bowl, combine the flour, salt, cinnamon, nutmeg baking powder and baking soda. Add to the wet bowl in batches, beating until combined.
  4. Wash and shred the zucchini. Once the zucchini is grated, take handfuls of it and squeeze out the excess moisture. The bread will get soggy if you don't do this. Chop up the walnuts (you could toast them also, if desired) and add the zucchini, walnuts and granola to the batter.
  5. Pop in the oven to bake. I used two smaller loaf pans and it took about 45 minutes to cook. If you are using one large loaf pan, you're going to need to bump the time up accordingly. Just check it occasionally. The top should be a nice brown with a crack in the middle once if has finished cooking.
  6. loaf
  7. If you are using the parchment paper you can wait a little while to turn the loaves out onto a cooling rack. If you went the butter/flour route then wait 3-5 minutes and turn out. You might want to run a knife around the edges to make sure they've loosened up before turning out as well.

 BONUS – Lining with Parchment Paper Tutorial!

If lining with parchment paper, there are two methods:

Option 1:  Cut two strips of parchment, one for the length and one for the width of the loaf pan.

Option 2:  Cut one rectangle of parchment paper and then cut in diagonally from each corner. Trim as needed.