Prep 20 mins
Cook 1 hr 10 mins
A great recipe from the Boston Globe Magazine. They recommend removing the seeds with a paring knife before grating the zucchini. They also say that you can use any size zucchini for this loaf ("except the baseball-bat sized vegetables").
- 1 cup walnuts
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1⁄4 teaspoon allspice
- 2 eggs
- 1 cup sugar
- 3⁄4 cup canola oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- Butter an 8.5 x 4.5 x 2.5 inch loaf pan.
- Line the bottom with a piece of parchment paper that fits exactly.
- Butter the paper and dust the pan with flour, tapping out the excess. Please note that the flour used to dust the pan is in ADDITION to what is called for in the ingredient list.
- Set the oven to 350 degrees.
- Spread the walnuts on a rimmed baking sheet. Toast them for 10-12 minutes or until they were lightly browned. Remove them from the oven and set them aside to cool. Chop them coarsely.
- In a bowl, sift the flour, baking powder, baking soda, salt, cinnamon and allspice.
- In an electric mixer, beat the eggs, sugar, oil and vanilla. When the mixture is smooth, beat in the zucchini. With the mixer set on a low speed, beat in the flour mixture just until the batter is mixed (do not overmix).
- Remove the bowl from the mixer stand. With a wooden spoon, stir in the nuts. Pour the batter into the prepared pan and smooth the top.
- Bake the loaf for 65 to 70 minutes or until a skewer is inserted into the middle of the loaf comes out clean. Set the loaf on a rack to cool for 20 minutes.
- Turn the loaf out onto the rack, remove the paper, and set the loaf right side up to cool completely.