I have been making this zucchini bread regularly for years, and it’s really not fair that I haven’t let you in on this recipe until now. It’s the perfect thing to make when the farmers markets are overrun by zucchini, or when you find that rogue, overgrown squash in the back of your garden (not a problem I’ve ever been lucky enough to have). This bread is just sweet enough to work as a satisfying dessert, but it’s packed with enough healthy ingredients to pass for breakfast (a pleasure I frequently enjoy). Flecked with bright green zucchini, studded with toasty walnuts, sprinkled with flax seeds, and fortified with whole wheat flour- you must embrace this delicious loaf!
Even better, this recipe makes two loaves. Keep one for yourself, and give the other to someone you really like. To make the zucchini bread, heat your oven to 325° F. Spread 1.5 cups of chopped walnuts on a baking sheet, and put them in the oven to toast. Meanwhile, grate 2 cups of zucchini on the large holes of a box grater. Grating zucchini is effortless and satisfying.
Here’s my Nara girl. She’s always in my foot space when I’m working in the kitchen.
In a large bowl, beat together 3 eggs and 1 cup of vegetable oil. Once combined, whisk in 1.5 cups of sugar and 1 teaspoon of vanilla extract. In a separate bowl, whisk together 1.5 cups of white flour, 1 cup of whole wheat flour, 2 tablespoons of ground flaxseeds, 1/2 teaspoon of salt, 3/4 teaspoon of nutmeg, 1 teaspoon of baking soda, and 1/2 teaspoon of baking powder. Stir the dry ingredients into the wet ingredients.
Then, fold in the grated zucchini (squeezing out excess liquid, but you don’t have to be exhaustive about it) and toasted nuts.
Grease 2 loaf pans, and divide the zucchini batter between them.
Bake the zucchini breads for approximately 60 minutes, until a toothpick inserted into the center of each loaf comes out clean. Loaves in metal pans tend to finish cooking about 5 minutes before loaves in glass pans, so keep an eye on them if you’re using both, like I do.
Let the zucchini breads cool, in or out of their loaf pans. Then slice and serve. You’ll love your next breakfast!
This recipe is adapted from Bob’s Red Mill.
- Walnuts- 1.5 cups
- White flour- 1.5 cups
- Whole wheat flour- 1 cup
- Vegetable oil- 1 cup
- Sugar- 1.5 cups
- Eggs- 3
- Vanilla extract- 1 teaspoon
- Salt- 1/2 teaspoon
- Nutmeg- 3/4 teaspoon
- Baking soda- 1 teaspoon
- Baking powder- 1/2 teaspoon