Zucchini Bread With Walnuts Recipe

By tulawdog

Ingredients

• 3 eggs, beaten
• 1/2 cup vegetable oil
• 1/4 cup extra-virgin olive oil
• 2 cups finely grated zucchini (about 3 medium zucchini or 1 1/2 pounds)
• 1/4 cup full-fat Greek yogurt, such as Fage
• 1 teaspoon vanilla extract
• 1 packed cup light brown sugar (see note above)
• 3 cups all-purpose flour (about 1 pound)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 cup crushed walnuts

Preparation

Step 1

Preheat oven to 350°F and grease two 9- by 5-inch loaf pans. In a very large bowl, combine eggs with vegetable oil, olive oil, grated zucchini, yogurt, vanilla extract, and brown sugar. Mix until thoroughly combined and sugar is dissolved.

2.
In a large bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon.

3.
Pour dry ingredients into wet ingredients and, using a flexible rubber spatula, mix until flour is thoroughly incorporated and a thick batter forms; avoid mixing any longer than necessary. Fold in walnuts.

4.
Scrape batter into the 2 prepared loaf pans, dividing it evenly. Bake on middle rack until a cake tester inserted in the center comes out completely clean, about 55 minutes. (Start checking after 45 minutes, then continue to check every 5 minutes until done.)

5.
Set loaf pans on a rack to cool for 30 minutes. Turn out zucchini bread loaves, slice, and serve. Zucchini bread will keep for up to 2 days at room temperature wrapped in foil or plastic.