Lemon Zucchini Walnut Loaf
Adapted from Nancy Creative
A delicious, easy and no fuss recipe for a Lemon Zucchini Walnut Loaf.
Breakfast, Dessert, Snack
whole-wheat pastry flour
or all-purpose flour
I used Balkan Style
light tasting oil
fresh lemon juice
pure vanilla extract
grated with skin on
toasted* and chopped
Position a rack in the center of the oven and pre-heat the oven to 350°F.
Grease and flour one 9x5x3- inch loaf pan.
In a large bowl, whisk together the flours, baking powder, and salt. Set aside.
In a medium bowl, mix the eggs, sugar, yogurt, oil, lemon juice and vanilla until well combined.
Using a clean kitchen towel or several paper towels, squeeze out most of the moisture from the zucchini.
Add the squeezed shredded zucchini to the wet ingredients and blend well.
Add the wet ingredients into the dry and stir until evenly incorporated, do not over mix.
If desired, add the toasted walnut pieces and stir to incorporate.
Scrape the batter into the prepared loaf pan.
Bake until the loaf is golden and a toothpick inserted into the loaf comes out clean, about 50 to 60 minutes.
Cool loaf in pan on a rack for 10 minutes and then turn the loaf out unto a wire rack to cool completely.
Toast the walnuts in a 350ºF oven for 8 to 10 minutes or until they are fragrant, let cool and chop coarsely.
If you don't have any whole wheat pastry flour on hand, you can use all-purpose flour.
This loaf can be wrapped and frozen for up to 3 months.
Lemon Zucchini Bread, Lemon Zucchini Walnut Loaf, Zucchini Bread
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Lemon Zucchini Walnut Loaf https://www.sweetandsavourypursuits.com/lemon-zucchini-walnut-loaf/