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Whole Grain Zucchini Bread
5 from 21 votes

Whole Grain Zucchini Bread

This Whole Grain Zucchini Bread combines grated zucchini and mashed banana to create a moist texture balanced with the nuttiness from whole wheat flour, ground flaxseed, and chopped walnuts. The warm cinnamon and baking soda provide a tender crumb with a mild rise. It's ideal for those who want a hearty loaf incorporating whole grains and vegetables, suitable for breakfast or a snack. The optional toppings add a crunchy texture and allow some customization.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 10 slices
Calories: 283 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 banana large, extra-ripe
  • 1 ½ cups zucchini from one (7 oz) 7-8 inch squash, coarsely grated
  • ¾ cup walnuts chopped
  • 1 ¾ cup whole wheat flour
  • ½ cup Flaxseed ground
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon plus extra to taste
  • ½ tsp salt
  • 1 Flaxseed or 1 large egg, used as egg substitute
  • ¾ cup brown sugar packed
  • ¾ cup milk
  • 2 TBSP applesauce
  • 1 tsp vanilla extract pure
OPTIONAL EXTRAS:
  • ¼ cup walnuts finely chopped, for topping

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. Spritz a nonstick 9x5 inch loaf pan with oil or rub with butter, set aside.
  3. Mash banana in a large bowl. Grate zucchini, pat dry if extra watery, then add to the banana bowl.
  4. In a large bowl, whisk together flour, flax, baking soda, baking powder, cinnamon and salt.
  5. In a separate bowl, gently stir together your egg, milk, applesauce, brown sugar, and vanilla.
  6. Add the zucchini-banana mixture and fold together until just mixed.
  7. Pour zucchini mixture into the flour mixture and stir with a fork until just combined.
  8. Gently fold in walnuts and pour batter into the prepared loaf pan.
  9. 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.
  10. 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.
  11. 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.
  12. Slather each slice in cinnamon-sugar sprinkled spreadable butter and dive. on. in.

Notes

  • Line the loaf pan with parchment paper for softer crust edges if preferred.
  • Substituting regular all-purpose flour instead of whole wheat flour will still yield good results.
  • Ensure grated zucchini is patted dry if very watery to avoid excess moisture in the batter.
  • Adjust baking time slightly if your oven cooks hotter or cooler.

Nutrition Information

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%)

Nutrition Facts

Serving: 10 slices

Amount Per Serving

Calories 283

% 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.