Black Walnut Zucchini Bread

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1 lb. zucchini, shredded
2 Tbsp. granulated sugar
1 1/2 cups granulated sugar
6 Tbsp. butter, unsalted, melted and cooled to room temperature
2 eggs, whole, beaten
1/4 cup buttermilk
1 Tbsp. lemon juice
2 cups flour, all-purpose, sifted
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. salt
1/2 cup Hammons Black Walnuts

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Toss zucchini and 2 Tbsp. sugar together and allow to drain in a colander or strainer for 30 minutes or overnight.

Preheat oven to 350 degrees. In a mixing bowl or electric stand mixer, blend together sugar, butter, eggs, buttermilk and lemon juice.

In a separate bowl, sift together (or use a wire whisk to mix) flour, baking soda, baking powder, spices and salt. Gently fold in dry ingredients, zucchini (drained and pressed if still moist), and Black Walnuts together until fully incorporated. Pour batter into a large greased loaf pan or pan of choice (muffin, bundt, etc.)

Bake for 45 – 60 minutes. Check progress of baking with a toothpick or skewer at intervals of 5 minutes once past 40 minutes. Cover with foil if browning too quickly. Once skewer or toothpick comes out clean, remove from oven uncovered and allow to cool slightly before removing from pan.

If using muffin pans, adjust baking time to 15-20 minutes, depending on size of muffins.

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