Black Walnut Zucchini Bread with Lemon Glaze

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3 ¼ cups flour
2 cups sugar
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon nutmeg
½ teaspoon ground cinnamon
4 eggs, beaten
2 cups grated zucchini
1 cup vegetable oil
1/3 cup buttermilk
1 teaspoon fresh lemon juice
1 ¼ cups Hammons Fancy Large Black Walnuts

Glaze Ingredients:
1 cup confectioner’s sugar
¼ cup granulated sugar
¼ cup fresh-squeezed lemon juice

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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 between 2 oiled loaf pans. Bake uncovered for 60–70 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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