Walnut Zucchini Bread

Walnut Zucchini Bread

3/4 cup whole wheat flour

3/4 cup unbleached flour

1 tsp baking soda

1/2 tsp baking powder

pinch of salt

1 tsp cinnamon

2 eggs

1/3 cup canola oil

1/4 cup fresh orange juice

2 tbsp plain yogurt

1 tsp vanilla extract

grated zest of 1 orange

grated zest of 1 lemon

1 cup grated zucchini, unpeeled

1 cup chopped walnuts

 

Preheat oven to 350 degrees.  Spray four mini loaf pans and cover bottoms with sugar. 

Combine the flours, baking soda, baking powder, salt, and cinnamon in a bowl.  In a large mixing bowl with electic mixer, beat the eggs and sugar until well mixed and slightly thickened.  Beat in the oil, juice, yogurt, and vanilla.  Add the dry ingredients, zucchini, zests, and nuts and beat by hand until well mixed.  Divide batter evenly between the four mini pans.  Bake at 350 degrees for 30 minutes, or until deep golden brown.  Cool. 

May also be baked in one 8-inch loaf pan for 50 minutes. 

Freezes well. 

This recipe has been adapted from a recipe for Walnut Zucchini Bread in Miriam E. Nelson's book Strong Women Eat Well

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About countrybydesign

blogging, photography, cooking, baking, quilting, genealogy
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