Spiced Walnut Zucchini Bread is a delightful twist on a classic favorite, bringing warmth and texture to every bite. Perfect for using up that garden zucchini and adding a cozy touch to your baking repertoire.
Granulated sugar and brown sugar provide the sweetness and flavor depth. The brown sugar adds a slight caramel note that pairs wonderfully with the spices.
Eggs act as a binder and give structure to the bread.
Vegetable oil keeps the bread moist and tender.
Vanilla extract enhances the flavor, adding a subtle sweetness.
All-purpose flour is the base that holds everything together.
Baking soda and baking powder help the bread rise, while salt enhances the flavors.
Ground cinnamon and ground nutmeg bring warmth and spice that make this bread so comforting.
Grated zucchini adds moisture and a sneaky way to include veggies.
Chopped walnuts provide a delightful crunch and nutty flavor.
This bread is delightful on its own, but for a special touch, try serving it warm with a spread of cream cheese or butter. A drizzle of honey or a dusting of powdered sugar can also add a nice touch. Pair it with a chai latte or a warm mug of herbal tea for a cozy afternoon treat.
Start by preheating your oven to 350°F (175°C). This ensures it's ready to go once your batter is mixed. Grease two 9x5 inch loaf pans—it's a quick task that saves you a lot of trouble later when it's time to release the baked bread.
In a large bowl, beat together the granulated sugar, brown sugar, and eggs until you achieve a smooth mixture. This step is crucial for a consistent texture in your bread.
Next, add the vegetable oil and vanilla extract to the sugar-egg mixture. Mix until everything is well combined; this creates the liquid base for your batter.
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures even distribution of the leavening agents and spices in your bread.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can make the bread tough, so be gentle here.
Fold in the grated zucchini and chopped walnuts. These should be evenly distributed throughout the batter for even flavor and texture.
Divide the batter evenly between your prepared loaf pans. A quick visual check is all you need to ensure even baking.
Bake for 55-60 minutes. You'll know it's done when a toothpick inserted into the center comes out clean or with just a few crumbs.
Allow the loaves to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. This prevents them from becoming soggy at the bottom.
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