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Martha Stewart Zucchini Nut Bread Recipe

Martha Stewart Zucchini Nut Bread Recipe

This Martha Stewart Zucchini Nut Bread Recipe is a fantastic choice. It features a soft crumb and a very nutty aroma that fills the room.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine Asian
Servings 2
Calories 290 kcal

Ingredients
  

  • 3 cups of all-purpose flour for the bread base.
  • 1 teaspoon of baking soda for the tall lift.
  • 1/2 teaspoon of baking powder for a soft crumb.
  • 1 teaspoon of kosher salt to balance the sweet.
  • 1 tablespoon of ground cinnamon for a warm spice.
  • 3 large eggs at room temperature today.
  • 1 cup of vegetable oil for a very moist loaf.
  • 2 cups of granulated sugar for the sweetness.
  • 2 teaspoons of pure vanilla extract for flavor.
  • 2 cups of grated zucchini skin left on now.
  • 1 cup of chopped walnuts or pecans for crunch.

Instructions
 

Preheating Your Oven

  • Start by heating your oven to 350 degrees now. Grease your two loaf pans with butter and flour.

Shred the Fresh Zucchini

  • Use a box grater to shred the green squash finely. Do not squeeze the water out of the shreds today.

Whisk the Dry Spices

  • In a medium bowl, whisk the flour, soda, and powder. Add the salt and cinnamon and stir very well.

Beat the Sugar and Eggs

  • In a large bowl, whisk the eggs and sugar together. Add the oil and vanilla and mix until it is smooth.

Combine the Wet and Dry

  • Slowly add the flour mixture to the egg bowl. Stir with a spoon until the white flour just disappears.

Fold in the Zucchini

  • Stir in the grated zucchini and the chopped walnuts. Use a flat spatula to mix the heavy green batter.

Fill the Loaf Pans

  • Pour the batter evenly into the two greased pans. Smooth the tops so the bread bakes very flat.

Bake Until Very Golden

  • Bake for 55 to 60 minutes until a toothpick comes out clean. Let the bread cool in the pan for ten minutes.

Notes

  • Use small zucchini for a much sweeter flavor today.
  • Do not peel the green skin off the squash.
  • Toast the walnuts in a pan to get a nutty smell.
  • Add extra cinnamon if you love a spicy bread.
  • Let the bread cool fully before you try to slice it.
  • Always use room temperature eggs for a smooth batter.
  • Add chocolate chips for a much sweeter dessert bread.
Keyword Martha Stewart Zucchini Nut Bread Recipe