Quick breads are appealing for several reasons. They are easy to put together, and even though they are enjoyed as a snack, the combination of fruits, vegetables, and nuts makes them a healthy snack option. For an added nutritional boost, ¼ - ½ cups of flour can be substituted with flaxseed or wheat germ.

The Convection Bake mode is ideal for baking quick bread because it prevents the bread from drying during the long baking process. I bake my quick breads in the Convection Bake mode on rack position 2 (counting up from the bottom) at 325F/162C with perfect results.

INGREDIENTS

1 cup grated zucchini (1 large zucchini)

½ cup granulated sugar

½ cup brown sugar

1 cup vegetable oil

2 large eggs, room temperature

1 ½  cups all-purpose flour

¾ tsp baking powder

¾ tsp baking soda

1 tsp cinnamon

1 cup chopped walnuts

PREPARATION

Heat the oven in the Convection Bake mode to 325F/162C. 

Coat an 8 ½” loaf pan with spray oil, line the base with parchment, and spray the parchment.

Combine the zucchini, sugars, oil, and eggs in a large bowl and mix well. Fold in the dry ingredients until well integrated, and then fold in the nuts. Transfer to the prepared pan and bake for 55 minutes. Check the bread with a tester; if it is clean, remove it and set it aside to cool; otherwise, continue baking for another 6 - 10 minutes.

Cool in the pan for 10 minutes then invert onto a wire rack and cool completely.