Zucchini Walnut Bread
If you don't have molasses on hand, just swap in brown sugar in place of the granulated sugar and omit the molasses. I should also mention I realize the pan called for here is an odd size. It's a vintage pan I found at a thrift store years ago, very reminiscent of the long loaf pans used in France. The batter can be split between two smaller loaf pans if that works better for you. I've not tested it this way, so can't be 100% sure of baking time, but in 8-inch loaf pans, I think it'd take about 55 minutes. Staring checking around 45 with a toothpick or metal skewer for doneness. I've also made this using flax eggs for a vegan version (recipe for flax eggs is here).
Ingredients
- 2 1/2 cups 300 grams flour
- 1 ½ teaspoons 8 grams baking powder
- ¼ teaspoon baking soda
- ½ teaspoon 2 grams fine sea salt
- ¾ teaspoon 3 grams allspice
- Freshly grated zest of 1 lemon
- ¾ cup 75 grams walnuts, toasted & chopped
- 3 large eggs
- 1/2 cup 120 ml canola oil
- ¾ cup 150 grams granulated natural cane sugar
- 2 teaspoons molasses
- 3 cups 336 grams shredded zucchini, skins on (1 large, 2 medium or 3 small)
Instructions
- Preheat oven to 350ºF. Line a 13-inch loaf pan with a sheet of parchment long enough to hang over the sides (this acts as a sling to lift the cake out once cooled).
- Whisk the flour, sugar, baking powder, baking soda, salt, allspice and lemon zest together in a large bowl; set aside. Stir in the walnuts.
- In a separate small bowl, beat the eggs, oil, sugar, and molasses. Pour over flour mixture and stir with a wooden spoon—it will be quite stiff, so don't worry. Add the zucchini and fold until mixed well (it will now look more like a thick batter).
- Using a rubber spatula, spread into the prepared baking pan. Bake 1 hour 20 minutes, or until a toothpick inserted comes out clean.