How to Make Zucchini Walnut Bread
Preheat the oven to 350 degrees., Prepare the zucchini., Combine dry ingredients into a medium mixing bowl., Beat eggs well in a separate large bowl., Gradually add sugar, oil, and lemon juice., Add vanilla and dry ingredients and blend well., Stir...
Step-by-Step Guide
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Step 1: Preheat the oven to 350 degrees.
As the oven preheats, prepare loaf pans and gather the ingredients listed above. -
Step 2: Prepare the zucchini.
Grate the zucchini using the side of the grater with the largest holes.
Make sure both ends of the zucchini are chopped off before grating.
Once all the zucchini is grated, place it in a paper towel and squeeze out any excess liquid. , The dry ingredients here include: flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
Use a whisk to ensure all the ingredients here are blended fully. , A large bowl is required because in the later steps, the dry ingredients will be added to the same bowl the eggs are in along with other ingredients.
If you locate eggshells in mixture, please look at the "Tips" section below on how to remove them. , Beat together well.
The sugar and oil will be added to the same bowl as the eggs in preparation for the dry ingredients. , Vanilla and dry ingredients are now being added to the same bowl as the eggs, sugar, lemon juice, and oil.
To avoid using your egg beater on the highest setting, please look at the "Tips" section below. , Stir in the drained and grated zucchini.
The zucchini must have no excess moisture.
So if it isn't dry, wrap the zucchini in a paper towel again to remove any excess moisture. , Make sure the walnuts are chopped so that they can be evenly distributed throughout each loaf. , Spraying the pans with non-stick cooking spray will allow for easy removal of loaves after they are done baking.
Common alternatives for non-stick cooking spray include butter or oil. , Divide the batter equally between the loaf pans.
Fill each pan 1/2 of the way up the pan. , Bake for 50 minutes or until a tester inserted into the center comes out clean.
A common tester used is a wooden toothpick or a metal fork. , After they are done cooling, you're ready to enjoy your tasty new recipe! -
Step 3: Combine dry ingredients into a medium mixing bowl.
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Step 4: Beat eggs well in a separate large bowl.
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Step 5: Gradually add sugar
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Step 6: and lemon juice.
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Step 7: Add vanilla and dry ingredients and blend well.
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Step 8: Stir in the zucchini.
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Step 9: Combine walnuts and 1 teaspoon of flour and stir this into the batter.
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Step 10: Spray loaf pans with non-stick spray.
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Step 11: Pour batter into loaf pans.
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Step 12: Bake in oven for 50 minutes.
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Step 13: Let the bread cool for 10 minutes in the pans.
Detailed Guide
As the oven preheats, prepare loaf pans and gather the ingredients listed above.
Grate the zucchini using the side of the grater with the largest holes.
Make sure both ends of the zucchini are chopped off before grating.
Once all the zucchini is grated, place it in a paper towel and squeeze out any excess liquid. , The dry ingredients here include: flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
Use a whisk to ensure all the ingredients here are blended fully. , A large bowl is required because in the later steps, the dry ingredients will be added to the same bowl the eggs are in along with other ingredients.
If you locate eggshells in mixture, please look at the "Tips" section below on how to remove them. , Beat together well.
The sugar and oil will be added to the same bowl as the eggs in preparation for the dry ingredients. , Vanilla and dry ingredients are now being added to the same bowl as the eggs, sugar, lemon juice, and oil.
To avoid using your egg beater on the highest setting, please look at the "Tips" section below. , Stir in the drained and grated zucchini.
The zucchini must have no excess moisture.
So if it isn't dry, wrap the zucchini in a paper towel again to remove any excess moisture. , Make sure the walnuts are chopped so that they can be evenly distributed throughout each loaf. , Spraying the pans with non-stick cooking spray will allow for easy removal of loaves after they are done baking.
Common alternatives for non-stick cooking spray include butter or oil. , Divide the batter equally between the loaf pans.
Fill each pan 1/2 of the way up the pan. , Bake for 50 minutes or until a tester inserted into the center comes out clean.
A common tester used is a wooden toothpick or a metal fork. , After they are done cooling, you're ready to enjoy your tasty new recipe!
About the Author
Joan Sanchez
Creates helpful guides on organization to inspire and educate readers.
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