By Traeger Kitchen
Baking Zucchini Bread on the Traeger brings out fall flavors. The wood-fired smoke encircles and infuses a flavorful addition that creates an amazingly delicious breakfast treat.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.1 Cup | Walnuts, Chopped |
2 Large | zucchini |
1 Teaspoon | salt |
1 Teaspoon | ground cinnamon |
1/4 Teaspoon | ground cloves |
1/4 Teaspoon | baking powder |
3 Cup | all-purpose flour |
1 | eggs |
2 Cup | sugar |
1/2 Cup | vegetable oil |
1/2 Cup | Yogurt |
1 1/2 Teaspoon | vanilla extract |
1
Grease and flour two 9- by 5-inch bread pans, preferably nonstick.
2
When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
3
Spread the walnuts on a pie plate and toast for 10 minutes, stirring once. Let cool, then coarsely chop. Set aside.
350 ˚F / 177 ˚C
1 Cup Walnuts, Chopped
4
Trim the ends off the zucchini, then coarsely grate into a colander set over the sink on a box grater (or use the shredding disk on a food processor). You'll need 2 cups.
2 Large zucchini
5
Sprinkle with the salt and let drain for 30 minutes. Press on the zucchini with paper towels to expel excess water.
1 Teaspoon salt
6
Sift the flour, baking powder, cinnamon, and cloves in a mixing bowl or on a large sheet of parchment or wax paper.
1 Teaspoon ground cinnamon
1/4 Teaspoon ground cloves
1/4 Teaspoon baking powder
3 Cup all-purpose flour
7
Combine the eggs, sugar, oil, yogurt, and vanilla in a large mixing bowl and mix on medium speed. (You can mix the batter by hand, if desired.) Add half the dry ingredients and mix on low speed; add the remaining dry ingredients and mix until just combined.
1 eggs
2 Cup sugar
1/2 Cup vegetable oil
1/2 Cup Yogurt
1 1/2 Teaspoon vanilla extract
8
Stir in the walnuts and zucchini by hand.
9
Divide the batter between the prepared baking pans.
10
Arrange the pans directly on the grill grate and bake for 50 minutes, or until a bamboo skewer inserted in the center of the breads comes out clean.
350 ˚F / 177 ˚C
11
Transfer to a wire rack and let cool for 10 minutes, then remove the breads from the pans. For best results, let the breads cool completely before slicing.