Whole Grain Zucchini Bread
User Reviews
5.0
21 reviews
Excellent
Whole Grain Zucchini Bread
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This fluffy whole grain zucchini bread is spiked with healthy ingredients and fantastic flavor!
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Ingredients
- 1 large extra-ripe banana
- 1 ½ cups coarsely grated zucchini from one (7 oz) 7-8 inch squash
- ¾ cup chopped walnuts
- 1 ¾ cup whole grain wheat flour
- ½ cup ground flaxseed
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon plus extra to taste
- ½ tsp salt
- 1 flax egg or 1 large egg
- ¾ cup packed brown sugar
- ¾ cup milk
- 2 TBSP applesauce
- 1 tsp pure vanilla extract
OPTIONAL EXTRAS:
- ¼ cup finely chopped walnuts for topping
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Instructions
- Preheat oven to 350°F.
- Spritz a nonstick 9x5 inch loaf pan with oil or rub with butter, set aside.
- Mash banana in a large bowl. Grate zucchini, pat dry if extra watery, then add to the banana bowl.
- In a large bowl, whisk together flour, flax, baking soda, baking powder, cinnamon and salt.
- In a separate bowl, gently stir together your egg, milk, applesauce, brown sugar, and vanilla.
- Add the zucchini-banana mixture and fold together until just mixed.
- Pour zucchini mixture into the flour mixture and stir with a fork until just combined.
- Gently fold in walnuts and pour batter into the prepared loaf pan.
- Smooth the top with your spatula and add chopped walnuts to the top of the loaf if you're feeling fancy. Feeling EXTRA fancy? Chocolate chips on top. Do it.
- Bake on center rack for 30 minutes, rotate pan, then bake for an additional 15-20 minutes or until a toothpick comes clean from the center of the loaf. Bake times may vary a smidge based on oven conditions so my rule of thumb is to always check baked goods a few minutes early and re-test as needed.
- Allow bread to cool in pan for 15 minutes, then gently remove and place onto a wire cooling rack to continue cooling. Enjoy warm or at room temperature, it's great both ways! Store tightly wrapped on the counter for up to 4 days.
- Slather each slice in cinnamon-sugar sprinkled spreadable butter and dive. on. in.
Notes
- Feel free to line your pan with parchment paper if you love a softer edge to your zucchini bread! I love it both ways!No whole grain flour handy? This recipe will still work marvelously with regular all-purpose flour!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
386mg
(16%)
Potassium
391mg
(11%)
Fiber
6g
(24%)
Sugar
20g
(40%)
Vitamin A
79IU
(2%)
Vitamin C
4mg
(4%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 386mg | 16% |
| Potassium | 391mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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