½cupoil(100g) if using coconut oil, ensure it’s melted - I used sunflower oil
2tspvanilla extractor paste
2 ¼cupsall-purpose flour(280g), sifted
1cupwalnutschopped and toasted (toasting optional)* (112g)
1cupgrated zucchinido not press or drain (about 162g)
Preheat the oven to 350°F/180°C. Spray a 9x5 loaf pan with an oil spray to prepare it. Set aside.
In a large mixing bowl or bowl of a stand mixer, add the sugar, oil and vanilla extract. Mix together with a whisk for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
In a small bowl, stir together the flour, baking powder, sea salt, cinnamon, ground nutmeg, and ground allspice. Add into the wet ingredients for a minute on medium speed or with a whisk until just incorporated, typically less than a minute. The batter will be thick and dry (this is normal at this stage). Scrape down the sides again.
Add in the applesauce, grated zucchini and the walnuts and mix until incorporated. Using a spatula is easiest. Let the batter rest for about 10 minutes until the zucchini releases some more liquid, then stir again. The batter will still be thick, but a lot more smooth now and more liquid-y.
Pour the batter into the loaf pan and use your spatula to smooth down the top.
Bake the zucchini bread on the middle shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs.
Remove from the oven and allow to cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place the bread on a wire rack.
Allow the bread to cool completely. Slice as desired. Enjoy!
*If you're toasting the walnuts, do it first. Toast the nuts in a lightly oiled pan over medium high heat for about 2-4 minutes until fragrant. Spread them onto a baking sheet or cutting board to cool. You can chop them before toasting, or after toasting.
If You're Toasting the Nuts: Do it first. Toast the nuts in a lightly oiled pan over medium high heat for about 2-4 minutes until fragrant. Spread them onto a baking sheet or cutting board to cool. You can chop them before or after toasting, it's up to you.
Don't Skip that 10 minute resting time: The 10 minutes to let the zucchini release it's liquids is crucial! Too soon and your batter won't be the right texture. It's totally okay if you go over though to like 20 minutes or so (I recommend just setting a quick timer).
Don't Press/Blot the Zucchini: You want the grated zucchini to keep that extra moisture because it will help make the batter smooth later on, hence the 10 minute resting period mentioned above.
Do I Have to Peel the Zucchini? Nope! You can if you want, but you definitely don't have to.
Don't Over-Mix the Batter: Just mix until everything is combined. Too much stirring can cause the bread to turn out tough and dense after it bakes.
Let the Bread Cool in the Pan: If you try to remove the bread from the pan too soon, it will probably crumble or start to fall apart. Let it firm up for 10 minutes or so, then remove it and let it finish cooling on the cooling rack.