Zucchini Bread

Happy Easter!  Where did Spring disappear too?  It's cold with 30 mph winds in Vegas tonight, feeling a bit like winter.  I wanted some comfort food to warm me up so decided to make Zucchini Bread. First, I greased a 9x5 muffin pan with Pam Baking.  Then I toasted 2/3 cups of chopped walnuts for about 7 minutes at 350 degrees.

Bowl #1: Sift together 1 and 1/4c All Purpose Flour (or Whole Wheat Flour for Healthier Version), 1c Sugar, 1 and 1/2t Ground Cinnamon, 1/2t Baking Soda, 1/2t Salt, 1 and 1/2t Baking Powder and 1/4t Nutmeg.  After sifting, stir a little to blend ingredients.

Bowl #2: Stir together1 Egg, 1c finely shredded Zucchini with skin, 1/4c Veg Oil, 1/4 cup softened Butter (Replace Veg Oil and Butter with Unsweetened Apple Sauce for Healthier Version) and 1t Pure Vanilla Extract. Don't over mix Bowl #2, it leads to dryness.

Pour Bowl #2 in Bowl #1, and fold in, don't mix, batter should be lumpy.  Fold in 1/2c Toasted Walnuts in batter and then pour batter in greased pan.  I made a crumb coat (Mix 1/4c softened Butter, 1/4c of Brown Sugar,1/4c Toasted Walnuts and 3T flour) and drizzled it on top of the batter.  Bake for 40-50 minutes at 350 degrees or until toothpick comes out clean. I used a 9x5 pan, if you have a smaller size, shorten time.  Bake15-20 minutes if you are using a muffin/cupcake pan.  You can also substitute zucchini with shredded apples or carrots.  I always recommend a crumb coat for look and texture!