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Whole Wheat Zucchini-Nut Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel, entered by Susan Reid

Whole Wheat Zucchini-Nut Bread Recipe

If you want to make a dent in your zucchini surplus, try this bread. It's moist, scented with cinnamon, and studded with golden raisins and walnuts. You can use brown sugar instead of white for a darker, richer loaf.

At a glance

Prep
Bake
Total
Yield
16 slices
Nutrition information

Ingredients

Choose your measure:

  • 2 large eggs
  • 1/4 cup molasses
  • 1/2 cup vegetable oil
  • 1/2 cup granulated or brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat pastry flour or King Arthur White Whole Wheat Flour
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 cups shredded, unpeeled zucchini (1 small to medium)
  • 3/4 cup raisins (golden are nice)
  • 3/4 cup chopped walnuts

Instructions

  1. Preheat the oven to 350°F; lightly grease a standard 8 1/2" by 4 1/2" loaf pan, or line it with parchment. In a large mixing bowl, beat the eggs, oil, molasses, sugar, and vanilla until smooth.
  2. In a separate bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon.
  3. Stir the dry ingredients into the wet mixture.
  4. Stir in the zucchini, raisins and walnuts.
  5. Pour the batter into the prepared pan. Bake for 50 to 55 minutes, until the loaf tests done (a wooden tester inserted in the center will come out clean). Remove the bread from the oven, and place on a rack to cool for 20 minutes before removing from the pan and returning to the rack to cool completely.

Nutrition Information

  • Serving Size 1 slice, 101g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 348
  • Calories from Fat 92
  • Total Fat 11g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 26mg
  • Sodium 131
  • Total Carbohydrate 64g
  • Dietary Fiber 2g
  • Sugars 51g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.