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Zucchini Walnut Bread


Prep time
Cooking time
Total time


Farmers Market Recipe: Zucchini Walnut Bread


2 cups
whole wheat flour
1 1⁄2 cup
All purpose flour
1 1⁄2 teaspoon
baking soda
1 1⁄2 teaspoon
Salt, optional
1 teaspoon
ground cinnamon
3⁄4 teaspoons
baking powder
Eggs or 1 cup egg substitute
2 cups
1 cup
canola oil
2 cups
Zucchini, grated
1 cup
1 cup
Walnuts (chopped)
1 teaspoon
vanilla extract
Non-stick spray
2 9x5" loaf pans


Wash hands and assemble clean equipment. Pre-heat oven to 350°F. Spray the two 9x5” loaf pans with non-stick vegetable spray. Whisk together the whole wheat and white flour, baking soda, salt, cinnamon, and baking powder. In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture, alternately with zucchini, into the egg mixture. Stir in the raisins,
walnuts, and vanilla. Pour batter into the two prepared loaf pans. Bake on lowest oven rack for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto cooling racks to cool completely. Freezes well. Makes 2 loaves.