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Serves 10 to 12
Celebrate the summer squash harvest with this deliciously delightful zucchini bread.
2 small zucchini, ends trimmed
1 1/2 cups flour
1 cup sugar
1/2 cup walnuts
1/2 cup vegetable oil
1 large egg
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
Preheat oven to 350° F. Fit a food processor work bowl with the shredding disk. Shred zucchini using slight pressure. Remove the shredding disk, leave zucchini in the work bowl, and fit the work bowl with the metal blade. Add all remaining ingredients and process for about 5 seconds. Remove cover and scrape down the sides with a spatula. Pulse the food processor 2 to 3 times, until mixture is just combined---don't over-mix. Pour batter into a lightly greased and floured 9-inch baking pan. (When pouring, make sure to hold the blade in the work bowl by placing your finger through the hole in the bottom of the bowl/blade.) Bake zucchini bread at 350° F for 50 to 60 minutes, or until a knife inserted into the center comes out clean. Allow bread to cool in the pan for 10 minutes, then remove and allow to cool thoroughly on a wire rack. Refrigerate, freeze, or serve with butter.
Notes:
You can shred the zucchini by hand and mix this batter with a heavy spoon or electric mixer if you prefer.
