Zucchini & Walnut Bread

For the cinnamon streusel topping: In a small bowl, combine all of the ingredients. Set aside.

To toast the walnuts: The walnuts can be used raw or roasted. I like to take a few minutes to roast .. as it adds a toasty, nutty depth of flavor. Roast the nuts on a baking tray at 350 F for 10-12 minutes, until fragrant and golden. Allow to cool before using

For the bread:
Preheat oven to 350 degrees.

Combine the dry ingredients (flour through salt) in a small bowl. In the bowl of a stand mixer, beat the eggs 1-2 minutes on medium, until frothy. Add the honey and banana and beat another minute until well-combined. Add the zucchini and beat just until the ingredients are just incorporated.

Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated. Stir in the walnuts.

Spoon the batter into two 6″ cast iron skillets and spread evenly. (Note, you could also use 2 mini loaf pans or make them into muffins as well.) Sprinkle the cinnamon streusel topping on top.

Bake for 25-30 minutes until the middle is set and a toothpick inserted in the center comes out clean. (Note, your baking times may vary. 25-30 minutes worked great for my 6″ skillets.)

Adapted from Against All Grain.