Zucchini Bread

Ingredients

• 1.5 cup Walnuts (toasted and roughly chopped)
• 2 cup Zucchini (grated, about two medium zucchinis)
• 2 cup All-Purpose Flour (sifted)
• 1 teaspoon Salt (coarse kosher preferred; avoid super‑fine salt)
• 0.25 teaspoon Allspice (optional, adds warm flavor)
• 1 teaspoon Cinnamon
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2 large Eggs (room temperature)
• 1 cup Brown Sugar
• 0.5 cup Granulated White Sugar
• 0.5 cup Applesauce (unsweetened)
• 0.5 cup Vegetable Oil
• 1 tablespoon Vanilla Extract

Instructions

1. Toast Walnuts

   Heat a dry skillet over medium heat, add the walnuts, and stir constantly until they turn golden and fragrant, about 5 minutes.

   Time: PT5M

2. Roughly Chop Walnuts

   Transfer toasted walnuts to a cutting board and give them a rough chop; they should be in bite‑size pieces.

   Time: PT2M

3. Grate Zucchini

   Wash the zucchinis, trim the ends, and grate them using the large holes of a box grater. Measure out 2 cups of grated zucchini.

   Time: PT5M

4. Prepare Dry Ingredients

   In a large mixing bowl, sift together the flour, salt, allspice, cinnamon, baking soda, and baking powder. Whisk to combine.

   Time: PT3M

5. Whisk Wet Ingredients

   In another bowl, whisk the eggs, brown sugar, white sugar, applesauce, vegetable oil, and vanilla extract until the mixture is smooth and the sugars begin to dissolve.

   Time: PT4M

6. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients and stir just until the flour is mostly incorporated; a few streaks are okay.

   Time: PT3M

7. Fold in Zucchini and Walnuts

   Add the grated zucchini and chopped walnuts to the batter and fold with a spatula until evenly distributed.

   Time: PT4M

8. Prepare Loaf Pan

   Line a 9x5‑inch loaf pan with parchment paper, allowing the paper to overhang the sides for easy removal. Lightly grease the paper if desired.

   Time: PT2M

9. Transfer Batter to Pan

   Pour the batter into the prepared pan, smoothing the top with the spatula.

   Time: PT2M

10. Bake

    Place the pan in a preheated oven at 350°F and bake for about 60 minutes, or until a skewer inserted in the center comes out clean and the top springs back lightly when pressed.

    Time: PT1H

    Temperature: 350°F

11. Test for Doneness

    Insert a wooden skewer or toothpick into the center; it should emerge clean or with just a few moist crumbs.

    Time: PT2M

12. Cool and Serve

    Allow the bread to cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g