High Altitude Walnut Zucchini Bread
This easy zucchini bread is so moist and flavorful, full of crunchy walnuts and spiced with cinnamon and cloves.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 1 ½ cups (8 oz) grated zucchini (2 small or 1 medium zucchini)
- 2 large eggs
- ½ cup vegetable oil
- ½ cup light brown sugar, lightly packed
- 1 tsp vanilla extract
- 1 ¾ cups (7.7 oz) all-purpose flour, fluffed, spooned and leveled
- ¼ cup granulated sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ cup walnuts, roughly chopped (optional)
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- If using the nonstick USA 1-lb Bread Loaf Pan, lightly grease the inside of the pan with softened butter. If your pan is not non-stick, spray it lightly with non-stick baking spray.
- Wash your zucchini, and cut the ends off, but don't peel the zucchini. Use a box grater to grate the zucchini. You can lightly pack it into a measuring cup to get 1 1/2 cups, or just weigh out 8 ounces of grated zucchini. Do not squeeze out the water.
- In a bowl, whisk together the eggs, oil, brown sugar and vanilla, until smooth. Add the grated zucchini and stir together with a spatula.
- In a separate bowl, sift together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon and cloves. Add the flour mixture and the chopped walnuts to the liquid ingredients, and stir everything together with a spatula just until moistened. The batter will be thick.
- Spread the batter evenly into your prepared pan. Bake for about 50-60 minutes (mine was done at 55 minutes), until the top of the bread is cracked, and a sharp knife or cake tester inserted into the center comes out clean or with moist crumbs clinging to it.
- Let the bread cool in the pan for 10 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before slicing.
Notes
Storage: Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
Chocolate Zucchini Bread: For a chocolate version, replace 1/2 cup of the flour with 6 tbsp unsweetened Dutch processed cocoa powder, and add 1/2 cup chocolate chips. The baking time is the same.
Zucchini Muffins: For muffins, preheat the oven to 425 F and grease a muffin pan with non-stick baking spray. Fill the muffin cups completely full with batter. Set the pan in the oven, and immediately turn the temperature down to 375 F. Bake the muffins for about 22-25 minutes, until a toothpick comes out clean. You can also add blueberries or chocolate chips. The yield is around 8 muffins, more if you add blueberries or other add-ins.
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