-
1
Butter an 8.5 x 4.5 x 2.5 inch loaf pan.
-
2
Line the bottom with a piece of parchment paper that fits exactly.
-
3
Butter the paper and dust the pan with flour, tapping out the excess.
-
4
Please note that the flour used to dust the pan is in ADDITION to what is called for in the ingredient list.
-
5
Set the oven to 350 degrees.
-
6
Spread the walnuts on a rimmed baking sheet.
-
7
Toast them for 10-12 minutes or until they were lightly browned.
-
8
Remove them from the oven and set them aside to cool.
-
9
Chop them coarsely.
-
10
In a bowl, sift the flour, baking powder, baking soda, salt, cinnamon and allspice.
-
11
In an electric mixer, beat the eggs, sugar, oil and vanilla.
-
12
When the mixture is smooth, beat in the zucchini.
-
13
With the mixer set on a low speed, beat in the flour mixture just until the batter is mixed (do not overmix).
-
14
Remove the bowl from the mixer stand.
-
15
With a wooden spoon, stir in the nuts.
-
16
Pour the batter into the prepared pan and smooth the top.
-
17
Bake the loaf for 65 to 70 minutes or until a skewer is inserted into the middle of the loaf comes out clean.
-
18
Set the loaf on a rack to cool for 20 minutes.
-
19
Turn the loaf out onto the rack, remove the paper, and set the loaf right side up to cool completely.
