Zucchini Bread With Walnuts Recipe Recipe

Name: Zucchini Bread With Walnuts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, beaten; 1/2 cup vegetable oil; 1/4 cup extra-virgin olive oil; 2 cups finely grated zucchini (about 3 medium zucchini or 1 1/2 pounds); 1/4 cup full-fat Greek yogurt, such as Fage; 1 teaspoon vanilla extract; 1 packed cup light brown sugar (see note); 3 cups all-purpose flour (about 1 pound); 1 1/2 teaspoons kosher salt; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 2 teaspoons ground cinnamon; 1 cup crushed walnuts

Servings: persons

3 eggs, beaten
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
2 cups finely grated zucchini (about 3 medium zucchini or 1 1/2 pounds)
1/4 cup full-fat Greek yogurt, such as Fage
1 teaspoon vanilla extract
1 packed cup light brown sugar (see note)
3 cups all-purpose flour (about 1 pound)
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup crushed walnuts

1
Preheat oven to 350u00b0F and grease two 9- by 5-inch loaf pans. In a very large bowl, combine eggs with vegetable oil, olive oil, grated zucchini, yogurt, vanilla extract, and brown sugar. Mix until thoroughly combined and sugar is dissolved.
2
In a large bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon.
3
Pour dry ingredients into wet ingredients and, using a flexible rubber spatula, mix until flour is thoroughly incorporated and a thick batter forms; avoid mixing any longer than necessary. Fold in walnuts.
4
Scrape batter into the 2 prepared loaf pans, dividing it evenly. Bake on middle rack until a cake tester inserted in the center comes out completely clean, about 55 minutes. (Start checking after 45 minutes, then continue to check every 5 minutes until done.)
5
Set loaf pans on a rack to cool for 30 minutes. Turn out zucchini bread loaves, slice, and serve. Zucchini bread will keep for up to 2 days at room temperature wrapped in foil or plastic.

1164

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 eggs, beaten, 1/2 cup vegetable oil, 1/4 cup extra-virgin olive oil, 2 cups finely grated zucchini (about 3 medium zucchini or 1 1/2 pounds), and more.

Yes, Zucchini Bread With Walnuts Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Bread With Walnuts Recipe

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