Ingredients
1 c. walnuts, chopped
4 eggs
2 c. sugar
1 c. vegetable oil
3 1/2 c. flour
1 tsp. vanilla
1 1/2 tsp. soda
1 1/2 tsp. salt
1 Tbsp. cinnamon
2 c. grated zucchini
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Chop walnut into medium pieces. Beat eggs. Gradually beat in sugar, then oil. In another bowl, combine dry ingredients. Add to first mixture alternately with zucchini. Stir in walnuts and vanilla. Turn into greased and lightly floured loaf pans 9x5x2-inches. Bake on lowest rack at 350° for 1 hour and 10 minutes. Turn out onto wire rack to cool. Can also make 3 small loaves in 8-inch pans. This bread freezes well.