This moist and hearty loaf is a delicious way to enjoy the subtle sweetness of fresh zucchini combined with wholesome whole grains. Perfect for breakfast or a healthy snack, it’s easy to make and sure to please everyone.
Prep Time20 min
Cook Time50 min
Total Time1 hr 10 min
Difficulty
Hard
Simple Cooking Tips
Be sure to squeeze out excess moisture from the grated zucchini to prevent the loaf from becoming too wet.
Use fresh, finely grated zucchini for the best texture and flavor.
Check the loaf with a toothpick near the center; if it comes out clean, it’s done baking.
Ingredients
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What Makes This Recipe So Good
This loaf is packed with wholesome ingredients that make it both nutritious and delicious. The whole grains add fiber and a hearty texture, while the zucchini keeps it moist and adds a subtle sweetness. It’s a great way to enjoy a treat that feels indulgent but is actually good for you.
Directions
Warm your oven to 350°F (175°C) and greasing three 8x4-inch loaf pans—set them aside for now. In a big bowl, whisk together the eggs, honey, brown sugar, oil, and vanilla until everything’s well combined. In another bowl, mix the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt. Add the dry ingredients to the wet and stir just until everything is moistened. Then fold in the grated zucchini and chopped walnuts so they’re spread evenly throughout the batter. Divide the batter evenly between the prepared pans and pop them into the oven. Bake for about 50 to 60 minutes, or until a knife poked into the middle comes out clean. Let the loaves cool in the pans until they’re cool enough to handle, then turn them out onto a wire rack to cool completely. Once cooled, wrap them up in plastic wrap or store in a bag to keep fresh.
349
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Suggestions
This loaf is wonderful served warm or at room temperature. Try it with a spread of cream cheese or a drizzle of honey for added flavor. It also pairs nicely with a cup of tea or coffee for breakfast or an afternoon snack.
Best Storage Tips
Allow the loaf to cool completely before storing. Wrap it tightly in plastic wrap or place in an airtight container. It will keep well at room temperature for 2-3 days or can be refrigerated for up to a week. For longer storage, slice and freeze portions individually.
Frequently Asked Questions
Can I use a different type of oil instead of canola oil?
Yes, you can substitute canola oil with vegetable oil, olive oil, or melted coconut oil.
How do I know when the loaf is fully baked?
Insert a knife or toothpick into the center; it should come out clean or with just a few crumbs.
Can I freeze the bread after baking?
Yes, wrap the cooled loaves tightly in plastic wrap and store them in the freezer for up to 3 months.
Is it necessary to peel the zucchini before grating?
No, you can grate the zucchini with the skin on for extra nutrients and color.
Can I leave out the walnuts?
Yes, the walnuts are optional and can be omitted if you prefer or have allergies.
What is the best way to store the bread to keep it fresh?
Store the cooled bread wrapped in plastic wrap or in an airtight bag at room temperature for up to 4 days.
Can I use all whole wheat flour instead of a mix with all-purpose flour?
You can, but the texture may be denser; you might want to add a bit more liquid to compensate.
Can I add other mix-ins like chocolate chips or dried fruit?
Yes, feel free to add about 1 cup of mix-ins like chocolate chips or dried fruit to the batter.
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