Whole Grain Zucchini Bread
This fluffy whole grain zucchini bread is spiked with healthy ingredients and fantastic flavor!
Servings 10 slices
Calories 283kcal
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.
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
Calories: 283kcal | Carbohydrates: 40g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 386mg | Potassium: 391mg | Fiber: 6g | Sugar: 20g | Vitamin A: 79IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 2mg
