Serves 8

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup chopped California walnuts
  • 1/2 cup vegetable oil
  • 1/2 cup packed light brown sugar
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • 1 egg
  • 1 cup coarsely shredded zucchini

Directions

  1. Preheat oven to 350°F and grease an 8 1/2 X 4 1/2- inch loaf pan.
  2. Whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg in a large bowl until combined. Add walnuts and toss to coat.
  3. Whisk together oil, brown sugar, sugar, vanilla, lemon zest and egg in a medium bowl. Stir in zucchini.
  4. Fold wet ingredients into dry ingredients and stir just until combined, being careful not to over mix.
  5. Spread batter into prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack before removing from pan and slicing.

 

Formulation courtesy of California Walnut Commission