Table of Contents

1. What is zucchini bread?
2. What are the ingredients in cinnamon walnut zucchini loaf?
3. How to make cinnamon walnut zucchini bread?
4. Tips for the best zucchini bread:
5. Storage tips:
6. Other recipes you may like:
7. Recipe

It is July, and I have my own zucchini plants for the first time ever! I also have about 10 zucchini waiting to be used on my counter at all times, which means I have been making and giving out lots of zucchini bread! Just the other day I made 10 loaves and still have more zucchini just waiting to be used!

What is zucchini bread?

Zucchini bread is a sweet, moist cake that is baked in a loaf pan. This version is spiced with cinnamon and studded with walnuts for a classic zucchini bread flavor. It is the best way to eat your veggies, I promise!

What are the ingredients in cinnamon walnut zucchini loaf?

the ingredients needed are basic cake ingredients:

• flour - a key component for structure in most bread/cake recipes
• baking powder/soda - to help the bread get a beautiful domed shape
• salt - to help enhance the flavor
• cinnamon - to add a warm touch of spice
• oil - to add moisture to the zucchini loaf
• sugars - for sweetness
• eggs - to help hold everything together and add some rise to the cake
• sour cream - or plain yogurt, to add a bit of moisture
• vanilla - for flavor
• walnuts for a bit of crunch in the bread (can leave them out)
• zucchini - the main ingredient in this bread - do not squeeze out any moisture

How to make cinnamon walnut zucchini bread?

This extra moist zucchini bread comes together quickly and easily

step one: stir together flour, baking powder, baking soda, cinnamon, and salt and set aside

step two: stir together oil and sugar until smooth

step three: mix in eggs, sour cream and vanilla

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step four: add the flour mixture to the oil mixture and stir until smooth (batter will be very thick)

step five: stir in the zucchini and walnuts until evenly distributed

step six: bake at 350 for 55-65 minutes, or toothpick inserted into center comes out clean

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Tips for the best zucchini bread:

• do not over-stir the batter, this can make a tougher loaf
• do not drain the zucchini, this loaf requires the moisture from the zucchini to bake properly
• you can use a food processor with a grater attachment to quickly and efficiently shred zucchini
• check the loaf for done-ness after 55 minutes, and then every 2-3 minutes after that to prevent over baking
• grease the loaf pan really well to make sure the loaf slips out easily after baking

Storage tips:

This zucchini loaf is great stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to three months. I like to bake some extra loaves and cut them in half before freezing so we can enjoy zucchini bread whenever the craving hits! Wrap in plastic wrap followed by tin foil to keep it tasting fresh when thawed.

Other recipes you may like:

• blueberry zucchini banana bread
• carrot zucchini mini muffins
• grandma's zucchini squares