Add the grated zucchini to the wet ingredients and mix well.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fold in the chopped walnuts.
Divide the batter evenly between the prepared loaf pans.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Allow the loaves to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Variations & Tips
To add a bit of extra flavor, try adding a teaspoon of lemon zest to the batter. You can also swap the walnuts for pecans or add a handful of chocolate chips for a sweeter version. For a healthier twist, replace half of the all-purpose flour with whole wheat flour and reduce the sugar slightly. If you prefer a spiced version, increase the cinnamon and add a pinch of ground cloves. Always feel free to experiment with different nuts or even dried fruits like raisins or cranberries for added texture and flavor.
Pages: 1 2
