A delightful twist on the classic zucchini bread, featuring a hint of lemon and a moist texture.
Preheat your oven to 325°F (165°C).
Ensure your oven is fully preheated before placing the loaf pans inside for even baking.
Grease two loaf pans with butter or non-stick spray.
You can also line the pans with parchment paper for easy removal.
In a large bowl, combine the flour, cinnamon, salt, baking soda, nutmeg, and baking powder.
Sift the dry ingredients together to ensure they are well combined and to remove any lumps.
In another bowl, whisk together the sugar, eggs, applesauce, and vanilla extract.
Make sure the eggs are at room temperature for better incorporation.
Stir the shredded zucchini and chopped walnuts into the wet mixture.
Drain the shredded zucchini slightly if it seems too watery.
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the loaf tender.
Divide the batter evenly between the prepared loaf pans.
Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaves at the 60-minute mark to avoid overbaking.
Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling the loaves in the pans helps them set before transferring.
Slice and serve the loaf as a delightful snack or breakfast treat.
Pair with a cup of tea or coffee for a perfect combination.
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