The arrival of zucchini season often brings a green tide of squash that the kitchen struggles to keep up with. This bread is a way to embrace that abundance rather than fight it. It transforms the humble garden staple into something that feels like a treat rather than a chore.
The addition of lemon peel is the secret here. It lifts the heaviness of the oil and walnuts to provide a bright and citrusy note that cuts through the rich crumb. The walnuts offer a necessary crunch and an earthiness that grounds the sweetness.
This recipe yields two loaves which makes it perfect for sharing. One loaf is for the kitchen counter to be sliced for morning tea. The other is wrapped in brown paper and twine to be gifted to a neighbor or stored in the freezer for a mid-winter reminder of the summer sun.
The Recipe Yields: 2 loaves | Prep time: 20 minutes | Bake time: 1 hour
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup walnuts, chopped
- 4 1/2 teaspoons baking powder
- 1 teaspoon salt
- 4 eggs
- 2/3 cup canola oil
- 2 cups grated zucchini
- 2 teaspoons grated lemon peel
Instructions
- Prepare the Pans Preheat your oven to 350°F (175°C). Grease two 8 1/2″ by 4 1/2″ loaf pans well to ensure the bread releases easily after baking.
- Mix Dry Ingredients In a large mixing bowl, use a fork to mix the flour, sugar, chopped walnuts, baking powder, and salt. Ensure the nuts and leavening agents are distributed evenly throughout the flour.
- Mix Wet Ingredients In a separate medium bowl, beat the eggs slightly with a fork. Stir in the canola oil, grated zucchini, and grated lemon peel.
- Combine Pour the liquid mixture into the bowl with the flour mixture. Stir just until the flour is moistened. Be careful not to overmix as this can make the bread tough.
- Bake Spread the batter evenly into the two prepared loaf pans. Bake the bread for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool Allow the bread to cool in the pans on wire racks for 10 minutes. Remove the loaves from the pans and let them cool completely on the racks. Serve warm or cold.
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Lemon Walnut Zucchini Bread
This Lemon Walnut Zucchini Bread recipe yields two golden loaves perfect for sharing. It balances the earthiness of walnuts and zucchini with the bright citrus flavor of fresh lemon peel. Moist, dairy-free, and easy to make, it is the perfect way to use up summer squash.
Ingredients
Instructions
Prepare the Pans
-
Preheat your oven to 350°F (175°C). Grease two 8 1/2" by 4 1/2" loaf pans well to ensure the bread releases easily after baking.
Mix Dry Ingredients
-
In a large mixing bowl, use a fork to mix the flour, sugar, chopped walnuts, baking powder, and salt. Ensure the nuts and leavening agents are distributed evenly throughout the flour.
Mix Wet Ingredients
-
In a separate medium bowl, beat the eggs slightly with a fork. Stir in the canola oil, grated zucchini, and grated lemon peel.
Combine
-
Pour the liquid mixture into the bowl with the flour mixture. Stir just until the flour is moistened. Be careful not to overmix as this can make the bread tough.
Bake
-
Spread the batter evenly into the two prepared loaf pans. Bake the bread for 1 hour or until a toothpick inserted into the center comes out clean.
Cool
-
Allow the bread to cool in the pans on wire racks for 10 minutes. Remove the loaves from the pans and let them cool completely on the racks. Serve warm or cold.
