Zucchini is one of those late summer vegetables that is usually quite abundant. But then what to do with all that extra squash? There are lots of options: jam, zoodle pasta, soup, pesto, desserts (like our chocolate zucchini cake recipe!). We recommend trying this zucchini walnut bread recipe! It’s deliciously moist, and the aroma it creates while baking fills the air with a wonderful spicy scent.
I like to make miniature loaves and freeze them for times when the weather turns colder with a cup of tea. They’re also the perfect snack to take on the trail while hiking.
Yields three 7”x4”x3” loaves
Ingredients:
- 2 cups all-purpose unbleached flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 tsp. baking soda
- 1 tbsp. pumpkin pie spice
- 1 tsp. sea salt
- 3 large eggs
- 2 cups grated zucchini
- 1/2 cup coconut oil
- 1 tbsp. vanilla extract
- 1 1/2 cups chopped walnuts, pecans, or a combination of both
- 1/2 cup raisins (optional)
For the topping:
-
1/4 cup sugar
-
1 tbsp. ground cinnamon
Instructions:
- Preheat the oven to 350°F. Grease three 7”x4”x3” loaf pans or line them with compostable, certified, unbleached, chlorine-free parchment baking paper.
- In a medium-sized mixing bowl, combine flour, sugar, brown sugar, baking soda, pumpkin pie spice, and salt with a whisk. Set aside.
- In a large mixing bowl, beat eggs and add the grated zucchini, oil, and vanilla.
- Add the dry ingredients, walnuts, and raisins to the zucchini mixture and gently stir until combined.
- Divide the batter evenly over the prepared pans.
- Next, make the topping: Combine sugar and spice in a small bowl and mix well. Place any leftover topping mixture in an airtight container and store it at room temperature.
- Sprinkle the top of the bread with the cinnamon sugar mixture you just made. Bake for 50-60 minutes or until a toothpick comes out clean. Cool in the pans for 5 minutes, then remove from the pan and cool completely on a wire rack.
- Wrap bread in reusable bread bags and freeze for up to one year. To thaw, remove the bread from the freezer and let it sit at room temperature for a few hours or overnight.
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer
Eat your veggies. Save the planet.
Eating more fruits and vegetables is good for you and the planet. Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community. Gather your family and friends and enjoy sustainable eating together!
