Sunday, August 1, 2010

Zucchini Walnut Bread

Adapted from Bon Appétit
Makes 2 loaves

2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground allspice
1/2 teaspoon baking powder
2 1/2 cups sugar
1 1/2 cups vegetable oil
3 large eggs
1 tablespoon vanilla extract
2 teaspoons grated lemon peel (optional)
2 cups coarsely grated zucchini (from about 2 medium)
1 cup walnuts, toasted, coarsely chopped (about 4 ounces)

1. Preheat oven to 325°F. Butter and flour two 8x4x2 1/2-inch metal loaf pans.

2. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans.

3. Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes. Let stand 10 minutes. Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)

Tastes best toasted with butter for breakfast, or warmed and served with vanilla ice cream for dessert.

You can also make cupcakes out of recipe. In that case bake until tester inserted into center comes out clean, about 25-30 minutes.

Submitted by Stephanie Leonard

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