Mom’s Best Ever Whole-Wheat zucchini bread recipe
I enjoyed this delicious zucchini bread recipe frequently during my childhood. It was a go-to option for quick breakfast, an after-school snack, and as an adult, a sweet(ish) after dinner treat. One of our family favorites was the blueberry zucchini bread, baked to perfection in a bundt pan. During prime zucchini season, the irresistible aroma of freshly baked loaves would fill the air, waiting to be packaged and frozen for later indulgence. What a great memory – and now I share it with my children.
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Now that I have my own garden, growing zucchini plants successfully has been quite the challenge. I’ve learned first hand that squash bugs can take out your crop within a week if you’re not prepared – and to grow them in North Carolina is a labor of love. After three years of watching my plants die, this year I was ready and have been able to grow amazing zucchini through August! If you are a successful gardener, bookmark this page so you can make this wholesome zucchini bread recipe anytime. You won’t regret it!
Ingredients and Substitutions for Walnut Zucchini Bread
- Walnuts – preferably toasted! Always store walnuts in the fridge to maintain freshness.
- Eggs – It’s best to use room temperature eggs. Also, you can use up to two flax eggs in this recipe if you want.
- Sugar – the original recipe called for 2 cups of sugar. If you want to limit sugar, you can go down to 3/4 cup instead – which is what I do! Coconut sugar can be used instead of white sugar if you like. I don’t recommend using honey or maple syrup because they’ll add extra moisture.
- Vegetable Oil – any oil will work. I’ve used canola oil, olive oil, coconut oil and rapeseed oil and they all turned out well. Keep in mind that certain oils will impart flavor and potentially more saturated fat than others.
- Apple Sauce – I use unsweetened apple sauce to help keep the bread moist. You can also use plain greek yogurt or mashed banana.
- Unsifted White Whole Wheat Flour – You can use half whole wheat (whole grain flour) and half white flour to bump up nutrients from whole grains. All purpose flour or AP flour will also work well.
- Baking Soda
- Salt
- Cinnamon
- Baking Powder
- Zucchini – shred using food processor or box grater. This recipe calls for two cups of grated zucchini, I tend to use about 2 1/2 cups or one large zucchini. But remember to remove the seeds!! Smaller zucchini are more desirable for their smaller, more digestable seeds. If your zucchini is large, you will need to scoop them out.
- Vanilla extract
- Optional mix ins : blueberries, raisins, chocolate chips, lemon zest
It’s so good that I’ll even make it in winter!
About white whole-wheat flour
White whole wheat flour is a healthier alternative to traditional all-purpose flour because it is made from whole grains rather than refined grains. Unlike other types of whole wheat flour, white whole wheat flour is made from a variety of wheat that has a lighter color and milder flavor, making it more appealing to those who are used to the taste of white flour. White whole wheat flour retains the bran and germ of the wheat, which are packed with fiber, vitamins, and minerals that are beneficial for our health.
How to make the best zucchini bread
I love a short and simple quick bread recipes, and this one is my favorite.
- First things first, preheat oven to 350F and line two bread pans (aka loaf pan) with parchment paper and spray with nonstick spray. You can also use one bunt pan.
- In a large bowl, beat eggs (plus flax eggs) if you’re using, sugar, applesauce and oil. I like to do this by hand, but you can use your stand mixer with paddle attachment.
- Next, in a medium bowl combine all of the dry ingredients. Whisk flour mixture well before gradually adding to wet ingredients.
- Now mix in zucchini.
- Last stir in walnuts and vanilla.
- Pour batter into prepared pan or divide batter into two loaf pans and bake at 350F for about 1 hour or until toothpick comes out clean. Cooking time may vary slightly depending on the moisture content of the zucchini.
- When it comes out of the oven, set the pans on a cooling rack and cover with a clean kitchen towel.
How to freeze this classic zucchini bread
- For best results, let your breads rest on a wire rack until cool to touch. This helps ensure that excess moisture has evaporated and doesn’t get trapped inside.
- Wrap tightly with aluminum foil.
- Then label freezer-safe bag with date they were made.
- One loaf will fit into one gallon size plastic bag.
- Freeze completely in the coldest part of the freezer.
- When you’re ready to enjoy your zucchini walnut bread simply take out of the freezer the night before so you can have it the next day.
When to eat zucchini bread
1. Serve for breakfast instead of store bought muffins.
2. Bring a loaf of zucchini bread to the office to share with co-workers
3. Enjoy a warm slice with a little butter. There’s nothing like it.
4. Cut into individual slices and wrap with plastic wrap. Store in a freezer safe bag in the freezer for a healthy snack anytime.
The best part about this whole wheat zucchini bread recipe is that it makes two loaves! It’s a quick bread batter that is sure to rival your favorite banana bread or pumpkin bread. For me, there is just something incredibly satisfying about this homemade treat – perhaps it was the inclusion of toasted walnuts, adding a perfect crunch to every bite.
Let me know if you try it for yourself!!
Mom’s Walnut Zucchini Bread
Ingredients
- 4 each eggs
- 1 cup sugar
- 1 cup vegetable oil
- 1 tsp vanilla
- 2/3 cup unsweetened applesauce
- 3.5 cups white whole wheat flour unsifted
- 1.5 tsp baking soda
- 1.5 tsp salt
- 1 tsp cinnamon
- 3/4 tsp baking powder
- 2 cups shredded zucchini
- 1/2 cup walnuts toasted and chopped
Instructions
- Mix eggs, sugar, oil, applesauce and vanilla in a large bowl.
- In another bowl, combine all dry ingredients.
- Gradually add dry ingredients to wet ingredients.
- Fold in zucchini and walnuts
- Pour into 2 prepared loaf pans, or 1 bundt pan.
Nutrition
