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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 3 large eggs - 1 cup vegetable oil - 2 teaspoons vanilla extract - 2 cups grated zucchini (about 2 medium zucchinis) - Zest of 1 lemon - 1 cup walnuts, chopped - 1/2 cup raisins (optional) You need high-quality ingredients for great zucchini bread. Fresh zucchini gives the best flavor. Use ripe zucchinis; they should feel firm. The nuts add a nice crunch. Walnuts are my favorite, but you can choose other nuts too. You can also add some fun flavors. Try pecans or hazelnuts if you want a twist. Extra spices like ginger or cardamom can boost the taste too. For the full recipe, check the section titled Full Recipe. Enjoy making this tasty treat! - Preheat oven to 350°F (175°C). - Grease or line a 9x5 inch loaf pan. To start, I always preheat my oven first. This way, your bread bakes evenly. Greasing the pan helps the bread not stick. You can also use parchment paper for easy removal. - Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Next, I mix all the dry ingredients in a medium bowl. Make sure to whisk well so everything blends. This mix gives your bread great flavor and rise. - Whisk together sugars, eggs, oil, and vanilla extract. - Incorporate grated zucchini and lemon zest. In a large bowl, I whisk the sugars with eggs, oil, and vanilla. This creates a fluffy texture. Then, I add in grated zucchini and lemon zest. The zucchini keeps the bread moist, and the lemon adds a bright taste. - Gradually fold dry ingredients into the wet mixture. I slowly add the dry mix into the wet mixture. It’s important to fold gently. Some lumps are okay; they add character to your bread. - Gently fold in the chopped walnuts and optional raisins. Now comes the fun part! I fold in the chopped walnuts. If you like, add raisins too. They add sweetness and chewiness to the bread. - Pour batter into prepared pan and bake for 55-65 minutes. Finally, pour the batter into the loaf pan. Spread it evenly. Bake it in your preheated oven for 55 to 65 minutes. Check with a toothpick; it should come out clean. Your kitchen will smell amazing! For the full recipe, refer to the earlier sections. Enjoy the baking! To make sure your zucchini bread stays moist, start with freshly grated zucchini. The fresh zucchini holds more moisture than store-bought, pre-grated options. Next, avoid overmixing the batter. Mix just until the dry ingredients and wet ingredients combine. Some lumps are okay. This helps keep the bread light and airy. You can make your zucchini bread even more tasty by adding zest from citrus fruits like lemon or orange. This gives a bright flavor that pairs well with the walnuts. You might also try adding extra spices, like ginger or cardamom, for a twist. Serve your bread with a cream cheese spread. This adds a rich and creamy touch that everyone will love. If your bread turns out undercooked, return it to the oven. Cover it with foil to prevent browning. Bake for 10 more minutes and check again. If your zucchini bread sinks, it may be due to too much moisture. To store it properly, let it cool completely. Wrap it tightly in plastic wrap. This helps keep it fresh and prevents further sinking. {{image_2}} You can make zucchini bread healthier in simple ways. First, try using whole wheat flour instead of all-purpose flour. Whole wheat flour adds fiber and nutrients to your bread. It gives a slightly nutty taste, which pairs well with zucchini. Another great tip is substituting oil with applesauce. Applesauce keeps the bread moist and lowers fat content. It also adds natural sweetness without extra sugar. This swap works well in many baked goods, so feel free to experiment! Zucchini bread is fun because you can mix in different flavors. You might enjoy chocolate chip zucchini bread. Just add a cup of chocolate chips to the batter. This gives a sweet twist that kids love! Adding dried fruits can also change the taste. For example, try adding cranberries or raisins. These fruits add a chewy texture and a burst of flavor. You can even mix and match your favorite fruits to create unique combinations. For the full recipe, visit the section above. Enjoy baking! You can store zucchini bread at room temperature or in the fridge. If you plan to eat it within a few days, room temperature works well. Just place it on a plate or in a bread box. Keep it covered, so it stays soft. If you want it to last longer, put it in the fridge. Wrap it tightly in plastic wrap or foil. This keeps moisture in and prevents it from drying out. However, this may change the texture slightly. To freeze your zucchini bread, let it cool completely first. Then, slice it into pieces. Wrap each slice in plastic wrap. This protects it from freezer burn. You can also use freezer bags. Just push out as much air as you can before sealing. When you want to eat it, remove a slice from the freezer. You can thaw it in the fridge overnight. For a quick option, use the microwave. Heat it for about 20 seconds. This will give you a warm, tasty piece of bread. You can find the full recipe for making this delicious zucchini bread with walnuts earlier in the article. Yes, you can use frozen zucchini. First, thaw it in the fridge overnight. After that, drain any extra water. Frozen zucchini has more moisture, so you may want to reduce the oil slightly. This keeps your bread from getting too soggy. No, peeling zucchini is not necessary. The skin adds texture and nutrients. Some people prefer to peel it for a smoother bread. It really comes down to personal taste. If you like a chunkier texture, keep the skin on. If you want a lighter feel, feel free to peel it. Absolutely! You can use pecans, hazelnuts, or almonds instead of walnuts. Each nut will add its own flavor and crunch. For a sweeter touch, consider using macadamia nuts. Just make sure to chop them finely for even distribution in the batter. Zucchini bread lasts about 3 days at room temperature. Store it in an airtight container to keep it fresh. If you place it in the fridge, it can last for up to a week. For longer storage, freeze it. Just wrap it well in plastic wrap or foil. Yes, you can make mini loaves! Use mini loaf pans and adjust the baking time. Bake them for about 25-30 minutes. Check them with a toothpick to ensure they are done. Mini loaves are great for sharing or gifting! For the full recipe, refer to the detailed instructions above. You learned about the key ingredients for making delicious zucchini bread. We covered mixing methods, optional add-ins, and baking tips. Remember to avoid overmixing for a moist, tender loaf. You can also try different nuts and spices for unique flavors. With the right storage practices, your zucchini bread stays fresh longer. Now, get in the kitchen and enjoy your baking adventure!

Zucchini Bread with Walnuts

Indulge in the delightful flavors of Zesty Lemon Walnut Zucchini Bread! This moist and flavorful loaf combines fresh zucchini with zesty lemon, crunchy walnuts, and warm spices for a perfect treat. With easy step-by-step instructions, you'll have this delicious bread baking in no time. Click through for the complete recipe and impress your friends and family with this unique twist on classic zucchini bread!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 cup granulated sugar

1/2 cup brown sugar, packed

3 large eggs

1 cup vegetable oil

2 teaspoons vanilla extract

2 cups grated zucchini (about 2 medium zucchinis)

Zest of 1 lemon

1 cup walnuts, chopped

1/2 cup raisins (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

      In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until well combined and fluffy.

        Stir in the grated zucchini and lemon zest into the wet mixture until evenly distributed.

          Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; some lumps are okay.

            Fold in the chopped walnuts and raisins (if using) until evenly mixed in the batter.

              Pour the batter into the prepared loaf pan, spreading it evenly.

                Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, remove from the oven and let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                      - Presentation Tips: Slice the zucchini bread and serve it on a wooden cutting board. For an added touch, sprinkle some additional chopped walnuts on top and serve with a side of lemon cream cheese spread for extra flavor!