Walnut Zucchini Bread
"Found in relish.com print insert with our newspaper. This is a simple, fresh recipe from The Feast Nearby by Robin Mather. I found this recipe to be superior to all the heavy zucchini breads I have made through the years."
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
2 loaves
- Serves:
- 20
ingredients
- 3 cups self-rising flour
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 3 eggs
- 1⁄2 cup canola oil
- 1⁄2 cup 2% low-fat milk
- 2 1⁄4 cups sugar
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts (or pecans)
directions
- Preheat oven to 325. Grease 2 loaf pans (9x5 inch) and dust with flour.
- Sift flour, cinnamon, nutmeg, cloves and salt into bowl.
- Beat eggs, oil, milk, sugar & vanilla in a large bowl until combined. Add flour mixture to egg mixture & stir to combine thoroughly. Stir in zucchini and nuts. Pour into prepared pans.
- Bake 45 - 60 minutes until a wooden pick inserted into center comes out clean. Cool in pans on wire rack for 20 minutes. Remove from pans & cool completely.
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RECIPE SUBMITTED BY
Cooking, and especially baking are my passions. I am always relaxed when I am in the kitchen creating. I just can't stop collecting and searching for new recipes! People can always count on me to have a new dish for everyone to try.
