Cook Time

70

minute

Prep Time

20

minute

Serving

12

American Black Walnuts, unlike English walnuts, grow in the wild and are hand-harvested in the fall. These delicious walnuts add a rich robust nutty flavor to this zucchini bread recipe.  

Ingredients

  • 3 1/4 cups flour
  • 2 cups sugar
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cinnamon
  • 4 eggs, beaten
  • 2 cups grated zucchini
  • 1 cup vegetable oil
  • ⅓ cup buttermilk
  • teaspoon fresh lemon juice
  • ¼ cups Hammons® Fancy Large Black Walnuts
  • cup confectioner’s sugar
  • ¼ cup granulated sugar
  • ¼ cup fresh squeezed lemon juice

Steps

Preheat oven to 350°F.

Butter or spray (with nonstick cooking spray) 2 standard loaf pans and set aside.

Combine flour, sugar, brown sugar, baking soda, salt, nutmeg and cinnamon in a large bowl and stir to blend.

Combine eggs, grated zucchini, oil, buttermilk and lemon juice in a separate bowl and stir to blend.

Add zucchini mixture to dry ingredients and stir to blend. Fold in black walnuts.

Transfer batter evenly to 2 oiled loaf pans; bake uncovered for 60 to 70 minutes or until tester comes out clean. Cool.

To prepare glaze: combine confectioner’s sugar, granulated sugar and lemon juice in a small bowl and whisk to blend; drizzle over zucchini bread.

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