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Zucchini Bread with Walnuts

Ingredients

  • 2 1/2 cups zucchini shredded
  • 3 large eggs
  • 1 cup white sugar
  • 1/2 cup light brown sugar
  • 1 tsp vanilla extract
  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine salt
  • 1/2 tsp ground nutmeg
  • 1 cup coconut oil
  • 1 cup chopped walnuts
  • 2 tsp lemon zest

Instructions

  • Line a loaf tin with parchment paper.
  • Remove excess water from zucchini by enveloping a large handful of shredded zucchini in a strong paper towel or cheesecloth and squeeze until most of the water is released. You might need to do this a couple of times for each handful.
  • Beat eggs with hand mixer, then add white and brown sugar and vanilla extract and continue to mix until combined.
  • Mix together flour, baking powder, baking soda, salt and nutmeg.
  • Fold 1/3 of the flour mixture with 1/3 of the coconut oil into the egg mixture.
  • Repeat until the flour mixture and oil is combined.
  • Mix together zucchini, walnuts and lemon zest and then scatter into cake mixture and methodically fold in until it is uniformly studded with the zucchini, walnuts and lemon zest.
  • Tip cake mixture into parchment paper lined loaf tin and gently shake until mixture is level.
  • Place in a preheated oven at 380 until you are able to push a skewer into the cake and remove it without dragging out any cake mixture - approx. 1 hour.
  • Transfer to a wire rack to cool before cutting and serving.

Notes

Removing excess fluid from zucchini - you'll need to remove the excess water from the zucchini in batches and if using paper towels, you will likely need many sheets to complete the process. Don't skimp, you need to remove the excess fluid otherwise it will release in the zucchini bread.