A light cinnamon glaze adds to the deliciousness of this moist Zucchini Walnut Bread.
Zucchini bread makes me think of summer gardens and the happy problem of trying to figure out what to do with all the fresh vegetables. Unfortunately, I don’t have a garden this year so the zucchini I used for this bread came from Walmart. (Yay!) The recipe is from my mom, who received it from her mom. I initially tweaked some of the ingredients to make the bread a little healthier, but then decided to add a cinnamon glaze which I think canceled out my efforts. We treated it as a dessert, and Casey in particular liked it a lot.
I enjoy zucchini baked goods too, but I’m not obsessed with them like much of the internet seems to be right now. Since I joined Pinterest a few months ago, (yes, I know, I’m behind the times), I’ve seen recipes for zucchini muffins, zucchini cookies, zucchini donuts, zucchini cupcakes, zucchini chocolate cake, zucchini pancakes, and every flavor of zucchini bread you could possibly imagine. It appears that this versatile squash is taking Pinterest by storm. Zucchini is great, but my favorite way to eat it is just steamed or roasted with a little salt and pepper, or in regular old zucchini bread like my mom makes. Perhaps that’s because I simply haven’t tried some of those other recipes, or maybe I’m just a boring person.
Speaking of boring, I’m considering writing a poem about mosquitoes. I think they deserve their own literary work if they haven’t received one already. I shall call it, “Ode to the Dumb Bloodsuckers”, or “The Sight of You Makes Me Itch – An Angry Sonnet”.
I’m thinking about mosquitoes because I have a little more outdoor painting to do today, and I will undoubtedly receive a few more bites to match the ones already in my possession. Oh, well. Enjoy the bread. Katherine is signing off now.
Zucchini Walnut Bread with Cinnamon Glaze
- 1 egg + 1 egg yolk
- 1/4 cup olive oil
- 1/4 cup unsweetened applesauce
- 1 1/4 cups Sucanat
- 1 cup grated, raw zucchini
- 2 teaspoons cinnamon, divided
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1 1/2 cups whole wheat flour
- 1/2 cup chopped walnuts (optional)
- 1 cup powdered sugar
- 3-4 Tablespoons milk
Preheat oven to 350 degrees Fahrenheit. Lightly grease 9×5 inch loaf pan.
Beat eggs until foamy. Blend in oil, applesauce, and Sucanat until mixed. Add zucchini, 1 teaspoon cinnamon, salt, baking soda, and baking powder, and mix until blended. Gradually mix in flour. Fold in walnuts.
Bake for 45-55 minutes or until bread is turning golden brown around edges and on top. Let cool completely. Meanwhile, combine powdered sugar and remaining 1 teaspoon cinnamon. Add milk as needed to form a glaze. Drizzle over bread. Serve!
~K in the Kitchen