Zucchini Bread with Walnuts
My version is much less sweet than the original version. This may be because coconut palm sugar is more intense than regular sugar. These pretty things can be made in 70 minutes, including cooking time. And unlike more conventional quick breads, which are best when cooled completely before slicing, this one doesn't suffer when eaten hot. This makes for a perfect last-minute dessert or afternoon treat.
Save Recipe
Print Recipe
Pin Recipe
Servings: 2 loaves
Calories: 1917kcal
Equipment
- Food processor or grater
- Measuring spoons and cups
- Mixing bowls
- Rubber spatula
- Fine-mesh sieve or sfiter
- Loaf pans, 8 x 4 x 2 inch (20 x 10 x 5 cm) or 9 x 5 x 3 inches
Ingredients
- 3 tablespoons ground flax seeds or 2 tablespoons whole
- ½ cup water
- ½ cup vegetable oil like canola, sunflower oil, seed oil
- ½ cup applesauce
- 1 tablespoon apple cider vinegar or distilled white vinegar, lemon juice
- 1 ½ cup coconut palm sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups whole wheat flour or unbleached all-purpose white flour, gluten-free flour,
- 3 teaspoons ground cinnamon
- 1 teaspoon kosher salt or fine sea salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup walnuts or pecans, coarsely chopped (Optional)
Instructions
- Preheat the oven to 325 ° F (170 ° C). Lightly grease two loaf pans, four mini cake tins, or two muffin tins.
Make the flax egg:
- In a mini blender or a spice grinder, reduce the flax to powder if whole. In a small bowl, combine the ground flax seeds and water. Whisk until thick and creamy, about 2 minutes. Transfer the "flax egg" to a mixing bowl.
Prepare the wet ingredients:
- In the mixing bowl, add the oil, apple cider vinegar, and sugar to the flax egg and combine.
- Stir the zucchini and vanilla.
- Prepare the dry ingredients:
- In a separate bowl, using a sieve, sift together the flour, cinnamon, baking soda, baking powder, and salt.
- Optionally add the walnuts to the sifted ingredients.
Make the dough:
- Stir the dry mixture into the wet mixture until combined. Do not overmix.
- Divide the dough into the prepared pans and bake for 60 to 70 minutes for standard loaves, 40 to 45 minutes for mini loaves, or 30 to 45 minutes for muffins.
- Check if it's ready by inserting a toothpick in the center.
- Let cool completely on a cooling rack or serve immediately.
- Placed in an airtight container, this zucchini bread will keep for up to 2 to 3 days at room temperature or a week in the refrigerator.
Notes
- Sift the flour using a sieve, fine-mesh sieve, whisk or fork to promote uniform crumb results by removing larger particles.
- Do not overmix the dough, which will result in a gummy or hard texture. Instead, gently combine the ingredients without stirring or beating, with light movements and a rubber spatula.
- Check for doneness 10 minutes before the suggested time if dark-colored loaf pans are used. Suggested full cooking time may be longer if light-colored pans are used.
- Place the loaf pans in the center of the oven, where the heat circulates more evenly.
- The loaves' top, sides, and bottom should be golden brown and have a hollow sound when tapped.
Variations
- Vegan zucchini bread with raisins: reduce the walnuts to ½ cup and add ½ cup raisins.
- Vegan chocolate chip zucchini bread: reduce the walnuts to ½ cup and add ½ cup chocolate chips.
- Vegan chocolate zucchini bread: reduce the flour to 2 ½ cup and add ½ cup cocoa powder.
Nutrition
Serving: 2loaves | Calories: 1917kcal | Carbohydrates: 254g | Protein: 30g | Fat: 99g | Saturated Fat: 49g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 28g | Sodium: 2010mg | Potassium: 1012mg | Fiber: 29g | Sugar: 87g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 9mg
Tried this recipe?Mention @biting.intolife or tag #bitingintolife!