1 cup plus 2 tablespoons granulated sugar, divided
1/2 cup chopped walnuts, toasted
1/4 cup packed brown sugar
5 teaspoons baking powder
1 tablespoon grated lemon rind
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups skim milk
6 tablespoons vegetable oil
2 teaspoons vanilla extract
2 large eggs
How to Make It
Preheat oven to 350°.
Press zucchini on several layers of paper towels. Cover with additional paper towels; set aside.
Combine flour, 1 cup granulated sugar, walnuts, and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add zucchini; stir. Add to flour mixture; stir just until moist. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon granulated sugar. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
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This was delightful - I halved the recipe to,make 1 loaf for a small household, and made as is except for using one cup all-purpose flour and one cup white wheat (and a splash more milk and oil since you need a little more liquid for wheat flour), and keeping the cinnamon and used 1 tsp cinnamon and a scant 1/4 tsp nutmeg (we like to taste spices and CL is often a little skimpy on the spices!). I also don't bother with squeezing out the zucchini, because again, wheat flour. I love walnuts, but we also love golden raisins in our zucchini breads so I would probably sprinkle the chopped walnuts on top next time and put 1/4 cup or so of raisins inside the bread.
I had extra shredded zucchini from a different recipe so I made this. I had let the zucchini sit for 30 mins with 1/2 t of salt to get the water out (for the other recipe). This worked very well in this recipe. I cut the salt back some since I had already added it. This bread was a big hit at my house. We especially liked the sugary crusty topping. Some of my kids do not like nuts but I do, so I added them but left them kinda big so they can be picked out.
I have been making this recipe since it very first came out in the magazine. I've found it very important to get the moisture out of the zucchini. I shred the zucchini in my Cuisinart, divide the zucchini in thirds with a couple paper towels between each layer and then top with paper towels and set my Cuisinart on top of the whole pile to press moisture out of zucchini. Usually leave like this for a couple hours at least. My family is not big on walnuts so I omit these but I make a little streusel topping that peps it up.
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