American Black Walnuts, unlike English walnuts, grow in the wild and are hand-harvested in the fall. These delicious walnuts add a rich robust nutty flavor to this zucchini bread recipe.
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Ingredients
- 3 1/4 cups flour
- 2 cups sugar
- 1 cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cinnamon
- 4 eggs, beaten
- 2 cups grated zucchini
- 1 cup vegetable oil
- ⅓ cup buttermilk
- 1 teaspoon fresh lemon juice
- 1 ¼ cups Hammons® Fancy Large Black Walnuts
- 1 cup confectioner’s sugar
- ¼ cup granulated sugar
- ¼ cup fresh squeezed lemon juice
Preparation
- 1 Preheat oven to 350°F.
- 2 Butter or spray (with nonstick cooking spray) 2 standard loaf pans and set aside.
- 3 Combine flour, sugar, brown sugar, baking soda, salt, nutmeg and cinnamon in a large bowl and stir to blend.
- 4 Combine eggs, grated zucchini, oil, buttermilk and lemon juice in a separate bowl and stir to blend.
- 5 Add zucchini mixture to dry ingredients and stir to blend. Fold in black walnuts.
- 6 Transfer batter evenly to 2 oiled loaf pans; bake uncovered for 60 to 70 minutes or until tester comes out clean. Cool.
- 7 To prepare glaze: combine confectioner’s sugar, granulated sugar and lemon juice in a small bowl and whisk to blend; drizzle over zucchini bread.
