Hazelnut Zucchini Bread Recipe
Use up garden fresh zucchini in this moist and flavorful hazelnut zucchini bread.
Ingredients
- 3 large eggs
- 1 3/4 cups sugar
- 3/4 cup hazelnut oil* or canola oil, plus 2 tablespoons
- 3 cups grated zucchini, loosely packed
- 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
Instructions
- Preheat oven to 350 degrees. Butter or spray loaf pans (2 large or 3 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.
- Spoon batter into the pans, sprinkling the rest of the nuts on top, and bake for approximately 40 minutes to 1 hour depending on size of pan used. Check with a toothpick to see doneness. Cool for 10 minutes in the pans then remove and let cool completely on wire racks.
Notes
*If you don't have hazelnut oil on hand you can use walnut oil or canola oil. *For a healthier version, you can substitute some of the oil with applesauce..
*Zucchini bread freezes very well.