White Chocolate Walnut Zucchini Bread

April 25 is National Zucchini Bread Day, not to be confused with National Zucchini Day which falls on August 8, the time of year when zucchini seem to multiply and grow overnight and take over the vegetable garden. You can find zucchinis in the market now, although depending on where you live it might put the cabash on being a locavore.

This is the third time National Zucchini Bread Day has rolled around since I started blogging here at DyingforChocolate.com. In 2009 I posted recipes for Geeky Double Chocolate Zucchini Bread (fabulous!) and Amy's Chocolate Chip Zucchini Bread(very good), as well as some zucchini lore and links to other Chocolate Zucchini Bread recipes. Last year I posted my go-to recipe for Chocolate Chunk Zucchini Bread that I adapted from an old Sunset Magazine.

This year I thought I might step outside the box and post a recipe for White Chocolate Walnut Zucchini bread. O.K. white chocolate isn't really chocolate, but you can use white chocolate chips in place of broken up chocolate or chocolate chips in last year's recipe, or try this recipe adapted from Danette Randall in last summer's Boulder Weekly. Walnuts always add a nice crunch to zucchini breads. And, if you're planning to make one loaf, why not two and share the wealth? As if the first loaf won't be eaten fresh out of the oven.

You can never have too many Zucchini Bread recipes!

White Chocolate Walnut Zucchini Bread

Ingredients
1 1/2 cups flour
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. baking powder
2 eggs
1 cup brown sugar
1/2 cup canola oil
2 tsp. Madagascar vanilla
2 cups shredded zucchini (2 medium-large)
1 cup white chocolate chips or white chocolate broken into smallish chunks
1 cup roughly chopped walnuts

Directions
Preheat oven to 350 degrees.
Grease a 9-by-5-inch loaf pan. Sift together flour, salt, cinnamon, nutmeg, baking soda and baking powder in small bowl. Set aside.
In large bowl, beat eggs until light. Add in brown sugar, oil and vanilla and mix well. Fold in zucchini, white chocolate and walnuts.
Stir dry ingredients into wet ingredients and mix until well-combined. Pour into prepared pan.
Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool.