Rachel’s Zucchini and Walnut Bread

Name: Rachel’s Zucchini and Walnut Bread
Cuisine: American
Ingredients: 400 g plain flour; 2 teaspoons vanilla extract; 380 g courgette, grated (skin left on); 3 eggs; 200 ml sunflower oil; 300 g caster sugar; 100 g Demerara sugar; ¼ teaspoon freshly grated nutmeg; ¼ teaspoon ground cloves; ½ teaspoon salt, plus a pinch; 1 teaspoon ground cinnamon; 75 g walnuts, chopped, plus extra for scattering on top of the bread; 75 g walnuts, chopped, plus extra for scattering on top of the bread; 1 teaspoon bicarbonate of soda; ½ teaspoon baking powder

Preparation info

Makes
2
Loaves

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

We’ve got several recipes for zucchini (courgette) bread, but this version, originally given to us by an American friend, is my favourite. It was first published in Rachel Allen’s book, Bake.

Ingredients

400 g plain flour
1 teaspoon bicarbonate of soda
½ teaspoon

Europe
Americas
United States
Ireland
Bread
Vegetarian

Method

Preheat the oven to 150°C/300°F/gas mark 2. Line two 13cm × 20cm (450g) loaf tins with parchment paper.

Sieve the flour, bicarbonate of soda and baking powder into a large bowl, then mix in the chopped walnuts, salt and spices. Add the caster and Demerara sugar and stir well to