Provided by The Food Channel

Recipe: Black Walnut Zucchini Bread with Crunchy Lemon Glaze

Posted online November 26, 2014 | 2:46 pm

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

Prep Time:

20 minutes

Cook Time:

70 minutes

Serves:

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.

Preparation

Preheat oven to 350°F.
Butter or spray (with nonstick cooking spray) 2 standard loaf pans and set aside.
Combine flour, sugar, brown sugar, baking soda, salt, nutmeg and cinnamon in a large bowl and stir to blend.
Combine eggs, grated zucchini, oil, buttermilk and lemon juice in a separate bowl and stir to blend.
Add zucchini mixture to dry ingredients and stir to blend. Fold in black walnuts.
Transfer batter evenly to 2 oiled loaf pans; bake uncovered for 60 to 70 minutes or until tester comes out clean. Cool.
To prepare glaze: combine confectioner’s sugar, granulated sugar and lemon juice in a small bowl and whisk to blend; drizzle over zucchini bread.

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