WINE & FOOD AFFAIR RECIPES

Breakfast

Lemon-Walnut Zucchini Bread

  • RECIPE YEAR: 2014
  • RECIPE BY: Jillian Osgood
  • YIELD: Serves 10

A lightly spiced, moist bread with a hint of lemon showcases the summer's plentiful zucchini crop.

Ingredients:
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 2 1/2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 1/4 cups grated zucchini (do not drain)
  • Zest of 1 lemon
  • 1 1/4 cups walnuts, chopped
  • 1 cup mini semisweet chocolate chips (optional)

Directions:

Preheat the oven to 325°F. Grease 2 standard loaf pans or 6 mini loaf pans.

In a large bowl, using an electric mixer or a wooden spoon, mix together the vegetable oil, granulated sugar and brown sugar. Add the eggs and vanilla and mix until well combined.

In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.

Add the flour mixture to the sugar mixture in 3 additions, mixing until the batter just comes together. Using a rubber spatula, fold in the zucchini, lemon zest, walnuts and chocolate chips. Divide the batter evenly between the prepared pans. 

Bake for 50 to 55 minutes for standard loaves, or 25 to 30 minutes for mini loaves. Transfer the pans to wire racks and let cool completely before slicing. The bread becomes more flavorful and easier to cut as it cools. Makes 2 standard loaves or 6 mini loaves.