Here we are in the middle of September and it’s 90 degrees outside. I’m following the social media world by pushing pumpkin spice down your throat and the weather here in Texas says “Whoa!” I spent the weekend putting away my summer goods and pulling out my fall decor which I can’t wait to share with you.
I’m working on a fall house tour video. The problem is getting every room to stay some what film worthy. Make no mistake, what you see on film and what’s real is definitely staged. I wouldn’t dare

Show you my sink full of dirty dishes or the absolute mess I create when I’m baking but I will share the masterpiece behind the madness and this absolutely scrumptious Zucchini Walnut Bread from my recipe vault.
#zucchinibread
This bread is one of my favorites because it is sooooo moist and chunked full of robust walnuts and since we are supposedly in fall mode, my quick breads will be on the menu. When I first shared this recipe with you, I used pecans and “PEE-CANS” are good but I love this bread more with walnuts. Keep the walnuts chunky and when you bite into a slice of this quick bread lovers dream, you will roll your eyes. This bread can be stored in the fridge for up to a week and in the freezer for those chilly winter mornings that are soon to come.

Until next time,

Enjoy!

Zucchini Walnut Bread
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Ingredients

  • 3 eggs
  • 2 cups grated Zucchini (3- Zucchini)
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 tsp. vanilla
  • 3 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 cup coarsely chopped walnuts

Instructions

  1. Preheat oven to 325 degrees. Grease and flour two 8×5 inch loaf pans.
  2. In a large mixing bowl, add eggs, oil, sugar and vanilla. Beat until well blended. Add Zucchini. Mix well. Sift dry ingredients together and add to cream mixture slowly beating in between each addition until well incorporated. Add walnuts and mix well. Pour mixture evenly into the prepared pans and bake for 1 hour or until toothpick inserted in the middle comes out clean. Remove from oven and let rest in pans for 10 minutes. Remove from pans and place on a baking rack. Allow to cool then store in fridge or freezer.
http://www.mjonesstyle.com/?p=11466


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