Zucchini Bread with Walnuts

Instructions

1. Step 1

   Heat the oven to 175°C. Grease the loaf pan thoroughly with 1 tsp (5 ml) vegetable oil.

   Ingredients used: 5.0 ml Vegetable Oil

   Cookware: loaf pan, oven

2. Step 2

   Whisk the flour, baking soda, baking powder, cinnamon, and salt in a mixing bowl until evenly combined.

   Ingredients used: 220.0 gr All-Purpose Flour, 2.0 gr Baking Powder, 5.0 gr Baking Soda, 3.0 gr Fine Salt, 4.0 gr Ground Cinnamon

   Cookware: mixing bowl, whisk

3. Step 3

   In the second mixing bowl, whisk the eggs and sugar until smooth. Whisk in the remaining ½ cup (120 ml) vegetable oil and the vanilla extract.

   Ingredients used: 2.0 piece Egg, 150.0 gr Granulated Sugar, 5.0 ml Vanilla Extract, 120.0 ml Vegetable Oil

   Cookware: mixing bowl, whisk

4. Step 4

   Coarsely grate the zucchini, then stir it into the wet mixture.

   Ingredients used: 250.0 gr Zucchini

   Cookware: Box Grater, mixing bowl, Silicone spatula

5. Step 5

   Add the dry mixture to the wet mixture and fold just until no dry flour remains.

   Cookware: mixing bowl, Silicone spatula

6. Step 6

   Chop the walnuts and fold them evenly into the batter.

   Ingredients used: 90.0 gr Walnut

   Cookware: Chef Knife, cutting board, mixing bowl, Silicone spatula

7. Step 7

   Transfer the batter to the prepared loaf pan and level the top.

   Cookware: loaf pan, Silicone spatula

8. Step 8

   Bake at 175°C for 50–60 minutes, until the top is browned and a cake tester inserted in the center comes out without wet batter.

   Timer: 50 min (fixed)

   Cookware: Cake tester, loaf pan, oven

9. Step 9

   Cool the bread in the pan for 10 minutes, then turn it out onto a wire rack.

   Timer: 10 min (fixed)

   Cookware: loaf pan, wire rack

10. Step 10

    Let the loaf cool on the wire rack for at least 20 minutes before slicing.

    Timer: 20 min (fixed)

    Cookware: wire rack