There’s one thing that you can count on every summer – a boatload of zucchini turned into loaves of zucchini bread. This Whole Wheat Zucchini Bread with Walnuts is healthy, delicious and full of nutty flavors!
We flew to Seattle about 3 weeks ago and decided I should make this before we left. We had plans to drive down the coast from Seattle to San Francisco for two weddings. I knew we’d need some snacks for all the driving. I’m not sure why road trips make you instantly hungry. Does this happen to anyone else? It’s a strange phenomena.
Anyways, between airport food and driving I knew I’d rather have something healthy packed in my carry on. So after sharing one loaf with my neighbors, the other loaf was tucked away in my bag, ready for the road ahead.
Well it didn’t quite make the “road.” It made it about halfway to Seattle – to the Chicago airport. Apparently all forms of transportation evoke a ravenous appetite. It felt good to eat my healthy whole wheat zucchini bread and an apple while everyone else around me scarfed down greasy fast food. Even if I did eat the whole loaf…it was a small loaf!
Whole Wheat Zucchini Bread with Walnuts
Some may jazz up their zucchini bread with all kinds of other ingredients like chocolate chips, coconut, raisins, apple…I just like it as it is, zucchini flavored.
Walnuts are the only addition to this basic zucchini bread recipe. They add texture, crunch and those essential add omega 3 fatty acids! Walnuts are the biggest source of omega-3s out of all the tree nuts.
It’s the perfect bread to slice, toss under the broiler for a minute and slather with {a little} butter.
TIP | Use any leftover slices to make Zucchini Bread French Toast! I do the same thing with this banana bread recipe!
Whole wheat pastry flour creates a whole grain zucchini bread that still light and delicious!
- 2 large eggs
- 1/4 cup molasses
- 1/2 cup coconut oil
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 cups shredded unpeeled zucchini (1 large)
- 1 cup chopped walnuts
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Preheat the oven to 350°F. Grease a standard 8 1/2" by 4 1/2" loaf pan or use a paper loaf pan like I did.
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My paper loaf pans are 7.835" x 2.87" so I split the batter in two and cut down the cooking time - less time with the oven on in the summer is wise!
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Beat the eggs, oil, molasses, sugar, and vanilla in a large mixing bowl until smooth.
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In a separate bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon.
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Combine the dry ingredients into the wet. Once almost completely combined, stir in the zucchini and walnuts.
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Spoon the batter into the prepared pans.
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The bake time for 1 large loaf pan is 50 to 55 minutes,
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For 2 smaller loaves, bake about 25-30 min, until a toothpick inserted in the center comes out clean.
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Remove the bread from the oven, and place on a rack to cool for 20 minutes before slicing.
Recipe adapted from http://www.kingarthurflour.com/recipes/whole-wheat-zucchini-nut-bread-recipe
MORE Zucchini Recipes here!
Delicious!!!