Black Walnut Zucchini Bread with Crunchy Lemon Glaze

Black Walnut Zucchini Bread with Crunchy Lemon Glaze

Black Walnut Zucchini Bread with Crunchy Lemon Glaze

Prep Time

20 minutes

Cook Time

70 minutes

Serves

12 people

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.  

See more our our recipes--just do a site search for Black Walnut!

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
  • 1 teaspoon fresh lemon juice
  • 1 ¼ cups Hammons® Fancy Large Black Walnuts
  • 1 cup confectioner’s sugar
  • ¼ cup granulated sugar
  • ¼ cup fresh squeezed lemon juice

Preparation

  • 1 Preheat oven to 350°F.
  • 2 Butter or spray (with nonstick cooking spray) 2 standard loaf pans and set aside.
  • 3 Combine flour, sugar, brown sugar, baking soda, salt, nutmeg and cinnamon in a large bowl and stir to blend.
  • 4 Combine eggs, grated zucchini, oil, buttermilk and lemon juice in a separate bowl and stir to blend.
  • 5 Add zucchini mixture to dry ingredients and stir to blend. Fold in black walnuts.
  • 6 Transfer batter evenly to 2 oiled loaf pans; bake uncovered for 60 to 70 minutes or until tester comes out clean. Cool.
  • 7 To prepare glaze: combine confectioner’s sugar, granulated sugar and lemon juice in a small bowl and whisk to blend; drizzle over zucchini bread.

More

20 Sep

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC