Zucchini Pumpkin Spice Walnut Loaf

Best served with tea as an afternoon snack, this Zucchini Pumpkin Spice Walnut Loaf is very moist and packed with shredded zucchini, sweet chopped dates, and crunchy walnuts. Loaded with pumpkin spice seasoning blend, this loaf makes a great gift idea, and can be easily frozen for later too!

Just toward the end of last summer, our cleaning lady, Donna, brought us two of the largest zucchini I’ve ever seen from her garden. I’ve seen overgrown zucchini before, but they usually have a slight discolouring on the outside and large, dark-coloured seeds on the inside. These particular zucchinis were uniformly green all over and the inside flesh was crisp and perfectly white. I knew immediately that I wanted to make a Zucchini Pumpkin Spice Walnut Loaf with them. Thanks, Donna!

I’ve learned a few years ago that baking with zucchini is certainly the way to go for me. I don’t mind the flavour of zucchini, but I don’t like the texture of zucchini that has been baked, fried, or grilled. Sometimes it’s overdone and mushy, and other times it’s perfectly cooked, but still the texture does not agree with me. But, when it comes to baking with it, I don’t have a problem with texture at all. Until I started baking with it, I avoided it entirely.

Blogging about food is one of the most fun things I’ve ever done.  I have tried my hand at many hobbies over the years, but they have not lasted long.  Because of blogging, I have been forced to try different foods, try different preparation and cooking methods, and learn about different cultures, cuisines, and food origins. Zucchini is one such new food.  I never knew it was so versatile and so delicious.  And, I never knew it could stand up so well to being baked into a Zucchini Pumpkin Spice Walnut Loaf!

GET THE WATER OUT OF THE ZUCCHINI!

If you’re baking with zucchini, it’s important to remember that zucchini has a lot of water content and it’s important to rid the zucchini of as much of that water as possible before adding it to your recipe.  As you may have guessed, the water content would greatly affect the baking time and the consistency of the batter or dough.  You might end up with a cookie, cake, or muffin that is way too moist or dense, or one that just won’t bake all the way through at all.

To get rid of the water in zucchini, there’s a very easy solution.  Grate the zucchini very finely using either a box grater or a food processor.  Once the zucchini has been grated, I like to let it just sit in a bowl for about fifteen to twenty minutes just so that it can relax a bit.  The grated strands will slowly release the water.  Next, transfer the squeezed zucchini to the center of a clean kitchen towel.  Once all the zucchini is piled high into the center of the towel, gather up the sides and twist to get as much water as possible out of the zucchini.  Unfold the towel and transfer the zucchini to a bowl.  Lightly fluff it with a fork before measuring the amount needed for your recipe.

WHY YOU SHOULD ADD ZUCCHINI TO BAKED ITEMS

When it comes to cookies and cakes, zucchini does two things.  First, the finely grated zucchini adds gorgeous flecks of green throughout the cookie or cake while adding more nutritional value to the cake itself.

Secondly, zucchini helps to keep baked goods super moist.  This Zucchini Pumpkin Spice Walnut Loaf is proof of that!  This loaf can only be described as being super moist, super delicious, super easy, and the most wonderful way possible to introduce your family to the familiar tastes and scents of fall flavours.

In our home, fall flavours are always welcomed, but I know some people think that pumpkin spice-like flavours should be saved for Thanksgiving and Christmas.  And once Christmas is over, the pumpkin spice-like spices should be packed away for the next ten months. Well, in our home, cinnamon, ginger, all-spice, nutmeg, and cloves – the classic flavours in a pumpkin spice mix – are always welcomed and craved!  We absolutely love it! 

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Dried Dates – I’ll talk more about dates in the next section.
• Butter – You can use either salted or unsalted butter. It really doesn’t make much of a difference in this recipe. Just be sure that the butter is softened and at room temperature.
• Salt
• Baking Soda – This baking ingredient, which is activated by liquid, helps to leaven or rise.
• Brown Sugar – It has way more flavour than regular white sugar! And, in this recipe, brown sugar helps to keep the loaf moist and soft.
• Tea – Any strong tea will do; try to avoid flavoured teas. Steep it and keep it hot!
• Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies. 
• Zucchini – Wash and trim away the ends. Shred the zucchini using the smallest holes on a box grater. Pile the shredded zucchini into the center of a clean kitchen towel and allow it to rest for a few minutes. Gather up the sides of the towel and wring the towel to squeeze out as much liquid from the zucchini as you can. Tranfer the zucchini to a bowl and use a fork to fluff it up before measuring how much you need for your recipe.
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Baking Powder – This is used to increase the volume of the batter and to add texture as well.
• Pumpkin Spice 
• Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
• Walnuts – Walnuts have a mild, buttery flavour which is why they are perfect in cookies and cakes.  When they are baked, the soften slightly, which makes them easier to slice through too, so they won’t ruin those perfect slices of cake!

HOW TO MAKE A ZUCCHINI PUMPKIN SPICE WALNUT LOAF

Place the chopped dates into a large mixing bowl. Add the butter, salt, baking soda, and brown sugar. Pour the hot tea over the ingredients and stir to combine. Set aside to cool. Preheat oven to 350 degrees F and prepare a loaf pan by spraying it lightly with non-stick cooking spray. Set aside.

Once the dates have cooled, add the vanilla extract and shredded zucchini. Stir well to combine. Add the flour, baking powder, pumpkin spice blend, and beaten eggs to the date mixture. Using a spatula, fold the dry ingredients into the date mixture. Next, fold in the chopped walnuts.

Transfer the batter to the loaf pan. (You can top the filled loaf pan with extra walnuts or chopped dates if you wish.) Bake for 50 minutes. Test to see if the loaf is baked by inserting a toothpick into the loaf. If it comes out clean, the loaf is ready. If not, bake for another 5 minutes and test with a toothpick once again. Allow the loaf to cool in the loaf pan for 10 minutes. Remove from pan and sit on a wire cooling rack to cool completely.

DRIED DATES – THE BEST TYPE TO BUY!

This loaf was super delicious.  The dates offered a sweet, chewy consistency and added to the moistness of the cake, while the walnuts offered that slight crunch and nutty taste.  When purchasing dates, try to find Medjool dates.  I’ve read that these dates are sometimes called the Cadillac of dates because of their semi-soft, sweet, moist, and meaty texture.

Lastly, I left the loaf plain with the exception of a scant dusting of confectioner’s sugar – no decoration or added frosting at all – because with a loaf like this one, I prefer to enjoy it with a smear of good butter and a cup of hot tea.  To me, that’s the perfect afternoon snack or late-morning breakfast.

PACKING AND STORING:

This Zucchini Pumpkin Spice Walnut Loaf will last in the freezer for up to three months. Be sure you have a good container with a tight seal. Whenever I’m freezing a loaf, I always double up on the seal action. Not only do I wrap the loaf in plastic wrap first, but before I place the lid on, I always drape a sheet of plastic wrap on top. Then I push the lid on. I just feel that the lid fits more tightly. Any little thing I can do to keep the frost out, I’m going to do it!

To properly thaw the loaf, unwrap it and place it onto a wire cooling rack. Let them sit at room temperature for 10 to 15 minutes. It will taste fresh and perfect every single time!

If you are not freezing this loaf, keep it stored on your countertop, covered, for three to five days. I like to keep mine in a cake stand with a domed lid. It will keep it soft, moist, and fresh.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!