Brian Emmett's Zucchini and Walnut Quick Bread

Brian Emmett, winner of CBS's The American Baking Competition. says this is a favorite recipe harking back to his childhood. His cookbook is a collection of sweet and savory recipes that use familiar and readily available ingredients; chances are you'll most of them in your cupboard. His recipes are tried and true, the directions are detailed and easy to follow.
Get Your Bake On is a best seller and is available on Simon & Schuster.com, Barnes and Noble, Amazon, Books-A-Million, iBooks, Indiebound and more! 
This quick bread was a hit with us and also a welcome treat at a recent Parents as Teachers playgroup featuring veggie tasting. It's always fun to discover how good vegetables can taste!

Brian Emmett's Zucchini and Walnut Quick Bread    Yields 2 loaves
Nonstick cooking spray or vegetable oil, for the pans
2 medium zucchini, unpeeled, halved & seeded
3 large eggs
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
3 cups all-purpose flour
14 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts

1. Preheat the oven to 325°F and place the rack in the center of the oven.
2. Lightly coat two 9 x 5 9 3-inch loaf pans with nonstick cooking spray or vegetable oil.
3. On the large holes of a box grater (I used a food processor), grate the zucchini until you have 2 cups set aside.
   
4. In a large blow, whisk together the eggs, sugar, oil, and vanilla. 
   
   
   
   
5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
   
6. Add the flour mixture to the egg mixture and stir until well combined, then stir in the shredded zucchini and chopped nuts.

   

   Above -- before zucchini is added.
   Below -- after zucchini is added.

   
7. Evenly divide batter between the prepared pans. 
   
8. Bake until a toothpick inserted into the center of each loaf comes out clean, 50 to 60 minutes.
9. Let cool in pans for about 10 minutes, then invert to remove the loaves from the pans.
   
10. Set the loaves right-side up on a wire rack and let cool completely.
    

Recipe without photos . . .

Brian Emmett's Zucchini and Walnut Quick Bread    Yields 2 loaves

Nonstick cooking spray or vegetable oil, for the pans
2 medium zucchini, unpeeled, halved & seeded
3 large eggs
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
3 cups all-purpose flour
14 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts

1. Preheat the oven to 325°F and place the rack in the center of the oven.
2. Lightly coat two 9 x 5 9 3-inch loaf pans with nonstick cooking spray or vegetable oil.
3. On the large holes of a box grater (I used a food processor), grate the zucchini until you have 2 cups set aside.
4. In a large blow, whisk together the eggs, sugar, oil, and vanilla. 
5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
6. Add the flour mixture to the egg mixture and stir until well combined, then stir in the shredded zucchini and chopped nuts.
7. Evenly divide batter between the prepared pans. 
8. Bake until a toothpick inserted into the center of each loaf comes out clean, 50 to 60 minutes.
9. Let cool in pans for about 10 minutes, then invert to remove the loaves from the pans.
10. Set the loaves right-side up on a wire rack and let cool completely.