Posts Tagged ‘Zucchini-Walnut Spice Bread’

Walnut Oil and Zucchini-Walnut Spice Bread

Tuesday, February 3rd, 2009

walnut021Roasty, toasty and mellow, walnut oil has recently become one of my favorite ingredients.   It is high in Omega-3 fatty acids and antioxidants, and is polyunsaturated.  Whisked into some aged balsamic vinegar, with a little crushed garlic, it is a fantastic salad dressing, especially for a salad of roasted beets and goat cheese.  It also adds a delicate but warm complexity to zucchini bread.   Just after my son was born last August, my mother baked us a batch of this wonderful zucchini bread, which freezes beautifully, and helped sustain us through the early days and nights as new parents.

Wet Ingredients:
3 eggs
1 3/4 cups granulated sugar
1 1/4 cups canola oil
2 1/2 cups grated zucchini
2 tsp vanilla extract

Dry Ingredients:
1 cup whole wheat flour
2 cups unbleached all purpose flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves

To Finish:
1 1/2 cups walnuts, toasted and chopped
1 cup raisins
1 tbsp walnut oil

Preheat the oven to 350º. In a medium bowl, combine the wet ingredients. In a large bowl “sift” the dry ingredients together by whisking them gently, then gradually add in the wet ingredients and stir just to combine. Fold in the walnuts and raisins, and then add the walnut oil last.

Grease 2 large or 4 small loaf pans, and pour in the batter to about 3/4 full. Bake 45-50 minutes for small loaves, or 1 hour for large. Loaves are done when a cake tester inserted in the middle comes out clean (or with crumbs, but no batter.)

To freeze, wrap in waxed paper, then in foil, and then in a sealable freezer bag. Will keep for several months!