Garden Fresh Zucchini Bread

PanNan's Note:

I got this recipe with a food processor many years ago and have been using it ever since. I assumed I'd find it posted here already. However, I've just reviewed 7 pages of zucchini bread recipes, and didn't find one with the same ratio of standard ingredients. I love the flavor and texture, and decided to post here for future reference.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8

Yield: 1.0 loaf

• 1 cup walnuts
• 1 medium zucchini (should produce 1 1/2 cups when shredded)
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 1/2 cups all-purpose flour

Directions:

1. Preheat oven to 350°F Grease and flour a 9 X 5 loaf pan.
2. Chop or slice walnuts (I use the food processor slicer blade) and set aside.
3. Shred zucchini and set aside.
4. In a food processor bowl (with knife blade), or mixer bowl, add oil, sugar, eggs, vanilla, baking soda, cinnamon, salt, and baking powder. Process or mix until just blended.
5. Add flour to the bowl. Process or mix just until incorporated into the batter.
6. Add zucchini and walnuts, and stir by hand just until they're mixed in . Pour batter into the loaf pan and bake until the loaf tests done, about 1 1/4 hours.

Reviews

[lynnski / LA]

Thank you Pan Nan for a recipe that is delicious, healthful and easy to make: what more could I ask for? For the flour I substituted half with whole wheat patry flour.

[Dazy]

Excellent! Made it for my husbands family, and they loved it! Omitted the walnuts. First time around I made it exactly following the recipe(other than the walnuts) and it was great. Second time around, I made it with half white flour and half wheat flour, and added 1/8 cup extra white flour. It was even better! A little less chewy, more melt in your mouth. But both were definitely 5 stars!