Zucchini Bread

Author: Traeger

Prep Time: 45 minutes
Cook Time: 50 minutes
Difficulty Rating: 2/5
  • 1 large or 2 medium zucchini
  • 1 1 cup walnuts
  • 1/8 1 large or 2 medium zucchini
  • 1/8 1 teaspoon salt
  • 1/8 3 eggs
  • 1/8 2 cups sugar
  • 1/8 1/2 cup vegetable oil
  • 1/8 1/2 cup plain yogurt or sour cream
  • 1/8 1-1/2 teaspoons vanilla extract
  • 1/8 1 teaspoon ground cinnamon
  • 1/8 1/4 teaspoon ground cloves
  • 1/8 3 cups all-purpose flour
  • 1/8 1/4 teaspoon baking powder

Preperation Steps
  • Grease and flour two 9- by 5-inch bread pans, preferably nonstick.
  • When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
  • Spread the walnuts on a pie plate and toast for 10 minutes, stirring once. Let cool, then coarsely chop. Set aside.
  • 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. Sprinkle with the salt and let drain for 30 minutes. Press on the zucchini with paper towels to expel excess water.
  • Sift the flour, baking powder, cinnamon, and cloves in a mixing bowl or on a large sheet of parchment or wax paper.
  • 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. Stir in the walnuts and zucchini by hand. Divide the batter between the prepared baking pans.
  • 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. 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.