Description
Warm from the oven, each slice releases a gentle aroma of cinnamon and fresh zucchini. The rich, moist crumb gives way to pockets of sweet cinnamon sugar and crunchy walnut bites in every bite.
Ingredients
- 2 cups grated zucchini
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter melted
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F and lightly grease a 9×5-inch loaf pan.
- In a large bowl whisk together vegetable oil, melted butter, granulated sugar, eggs, and vanilla until smooth.
- In a separate bowl combine flour, baking powder, baking soda, ground cinnamon, and salt.
- Gently stir the dry ingredients into the wet ingredients until just combined.
- Fold in the grated zucchini and chopped walnuts.
- In a small bowl mix the brown sugar and additional tablespoon of ground cinnamon to create the swirl.
- Spoon half of the batter into the prepared pan, sprinkle half of the cinnamon sugar mixture over the batter, then add the remaining batter and top with the remaining swirl mixture. Use a knife to gently swirl through the batter.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze grated zucchini to remove excess moisture for better texture.
- Do not overmix the batter to keep the loaf tender.
- For extra crunch and flavor, toast the walnuts lightly before folding them in.
- Store cooled bread in an airtight container for up to 3 days or freeze individual slices.