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.
Shopping list:
- Zucchini
- 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
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A wonderful recipe for healthy and delicious zucchini bread! This article shares a time-tested zucchini bread recipe that’s moist, flavorful, and rich in texture thanks to grated zucchini, toasted walnuts, flax seeds, and whole-wheat flour.
I especially love that this bread is just the right amount of sweet, making it perfect for breakfast, a light dessert, or a snack. And another bonus: this recipe makes two loaves, so you can keep one for yourself and give the other one as a gift or freeze it for later!
This bread is a great way to use up excess zucchini and add some veggies to your favorite baked goods.
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This zucchini bread looks absolutely delicious! I love recipes that turn simple ingredients like fresh zucchini into something so comforting and flavorful. The combination of nuts, spices, and whole wheat flour sounds perfect for a healthy breakfast or snack. Posts like this always inspire me to try more homemade treats. During my downtime I also enjoy exploring different food and drink ideas online, and recently came across some interesting reads about best cocktail bars. Thanks for sharing such a great recipe!
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This zucchini bread recipe is such a great way to use up summer produce — I love how moist it turns out and how the zucchini adds natural sweetness without being overpowering! It’s perfect for breakfast, a snack, or even dessert, and the combination of whole wheat and flax adds a wholesome touch to a classic quick bread. I’ve tried similar recipes that use applesauce or nuts for extra texture and flavor, and they always get rave reviews from family and friends.
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This zucchini bread recipe looks both nutritious and delicious — I love how you make healthy baking feel so approachable! Adding carrots and zucchini not only brings extra moisture but also sneaks in some veggies in a way the whole family will enjoy. Breads like this are perfect for breakfast, an afternoon snack, or even a casual gathering with friends. I’m excited to try this version soon and see how the cinnamon and nutmeg enhance the flavor.
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OMG this zucchini bread is everything! I’ve been making a similar version for years but yours with the toasted walnuts + flaxseeds + whole wheat is next-level. Perfect breakfast or dessert. If you’re craving more fresh-baked treats every week, I track the current Crumbl Cookies menu at crumblmenu.us
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