Welcome to my blog! It’s nice to see you here and thanks for dropping by!
It’s now officially September and so, in my mind at least, Summer is over. What better way to celebrate the end of summer and the start of my new blog, than with beautiful zucchini walnut loaves.
My mom has kept a a very quaint little recipe index for years now, and this weekend I decided to raid it.
I found this delicious zucchini bread recipe that comes from the days when my mom worked at the Prince George Regional Hospital in northern British Columbia. You can actually see P.G.R.H. written straight on it! Maybe that’s an omen about my future medical career…
This zucchini bread has it all, walnuts, raisins, and lemon zest!
I tried to make it a bit “healthier” by incorporating whole wheat flour for some of the all purpose, but you could also try using applesauce for a portion of the oil, or adding more zucchini.
Zucchini Walnut Bread
2 cups grated unpeeled zucchini (about 1 large)
1 cup raisins
2 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp salt
3/4 tsp baking powder
1 Tbsp cinnamon
2 cups sugar
1 cup vegetable oil (I used canola)
2 tsp lemon zest
1 cup chopped walnuts
Grease and flour two 9×5″ loaf pans, and preheat the oven to 350° F.
Prepare grated zucchini and set aside.
Mix raisins with 2 Tbsp flour (This prevents them from sinking to the bottom when you bake the loaves).
In a medium bowl sift together flours, baking soda, salt, baking powder, and cinnamon.
In a large bowl beat eggs and gradually beat in sugar, then oil.
Blend in dry ingredients by hand, alternating with the zucchini until incorporated.
Stir in raisins, lemon zest, and walnuts.
Pour batter into prepared pans and bake for 45-55 minutes. Cool 10 minutes in the pan and then turn onto racks to cool completely.
Makes 2 loaves.