0 from 21 votes
Whole Grain Zucchini Bread
This fluffy whole grain zucchini bread is spiked with healthy ingredients and fantastic flavor!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 10 slices
Calories: 283 kcal
Course:
Breakfast
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.