I’m reposting this recipe for Hazelnut Zucchini bread, why… because I make it every year around this time. It’s just part of the fall season to me. This is my very favorite zucchini bread recipe and if you don’t have hazelnut oil or hazelnuts you can substitute walnuts and any other oil. Enjoy!!
This is my second year attempting an urban garden in our little backyard. I learned a lot after my first year, but I still have so much to learn. Last year I planted way too much and the garden ended up looking like tangled dreadlocks.
A few things I’ve learned about vegetable gardening in Utah:
• Zucchini and squash can easily overtake a small garden so they are best when planted in their own area (one small plant ends up being gigantic)
• Cilantro doesn’t survive well in Utah (or at least I have killed a few cilantro plants here)
• Strawberry plants come back every year and multiply
• Flat leaf parsley grows well in Utah
• Rhubarb takes a few seasons to grow enough to harvest, tomato plants grow huge so you must buy cages (and the smaller part of the cage goes in the ground … I learned this by doing it the wrong way)
• Beer keeps slugs away from your garden (but might draw puppies into the garden)
• Spicy peppers grow well here
• Anyone can grow mint, it is like a weed and flourishes every year (although I have killed it before by not watering enough)
This year, my zucchini plant provided several loaves of zucchini bread and countless side dishes. Recently, I put zucchini in chicken tiki masala; I’ve also added it to spaghetti, sauteed it with marcona almonds and rosemary, and just sliced it up raw for a fresh salad.
After trying several different zucchini bread recipes over the years, I’ve found one that I love! My recipe calls for hazelnuts and hazelnut oil but you can substitute walnuts and walnut oil or applesauce for the oil. I really think the nut oil was the deal breaker for this recipe. The hazelnut oil enhances the bread flavor and the hazelnuts and pumpkin seeds on top give it a nice crunchy texture.
What’s your favorite zucchini recipe?
Use up garden fresh zucchini in this hazelnut zucchini bread.
- 3 eggs
- 1 3/4 cups sugar
- 3/4 cup plus 2 tablespoons walnut oil or canola oil
- 2.5 cups grated zucchini
- 2.5 teaspoons vanilla extract
- 3 cups whole wheat pastry flour, or unbleached all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 teaspoons cinnamon
- 1 cup of hazelnuts, toasted and skins removed
- 2 tablespoons pumpkin seeds
Preheat oven to 350 degrees. Butter or spray loaf pans (2 large or 4 small).
Beat eggs until light. Add the sugar, mixing well. Add the oil, zucchini, and vanilla, and mix thoroughly.
Sift the dry ingredients. Add by the cupful to the egg mixture. Stir until well blended. Add the half of the hazelnuts and all of pumpkin seeds.
Spoon batter into the pans, sprinkling the rest of the nuts and pumpkin seeds on top, and bake for approximately 35 minutes to 1 hour depending on size of pan used. Check with a toothpick to see doneness. Cool on racks.
*Also, if you don't have hazelnut oil on hand you can use walnut oil or extra vegetable oil. *For a healthier version, you can substitute some of the oil with applesauce.. *Zucchini bread freezes very well.