Zucchini Nut Bread – Recipe

ZUCCHINI NUT BREAD
Reinvent your meals using ingredients creatively. Using zucchini for bread is one way to achieve this. 

We promise, we deliver – we are bringing you the recipe for our Zucchini Nut Bread. Zucchini is something that is almost always in our house. We use it a lot in our breakfast dishes and to make spiralized vegetable noodles, but even then we have some leftover in the fridge. A creative, healthy, and tasty way to use the extra zucchini is to use it as the main ingredient in our zucchini nut bread. This bread is moist and delicious and best of all, packed with healthy ingredients. This bread is great in the morning with your morning coffee or tea, or enjoy after a long day of work. Its versatility is matched by its great taste. If you like muffins or other bread like banana bread, then you will love our zucchini nut bread.

Recipe notes: We use gluten-free baking flour in our bread, but regular flour works just as fine. Also, any cooking oil of your choosing will work. We’ve been heavy into avocado oil lately, as it works great for baking, but you can use a light tasting olive oil or coconut oil. Speaking of coconut, coconut and raisins make great additions. Also feel totally free to leave out the walnuts if you don’t like or can’t have nuts.

ZUCCHINI NUT BREAD
 
Prep time
Cook time
Total time
 
Our zucchini nut bread is a creative, tasty, and healthy way to use zucchini. Grab your loaf pans and get to baking.
Author:
Serves: 2 loaves
Ingredients
  • 3 cups sifted gluten-free flour
  • 1 1⁄2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1⁄4 teaspoon baking powder
  • 3 eggs
  • 2 cups cane sugar
  • 1 cup cooking oil (avocado or coconut)
  • 1 tablespoon vanilla
  • 2 cups grated zucchini
  • 1⁄2 cup chopped walnuts (optional)
Directions
  1. Preheat oven to 350°F (175°C).
  2. Sift together plain flour, cinnamon, baking soda, salt and baking powder.
  3. Beat eggs well.
  4. Gradually add sugar and oil, beat together well.
  5. Add vanilla and dry ingredients from above blend well.
  6. Stir in the zucchini and walnuts into the batter.
  7. Pour batter between two 2 greased (we use parchment baking paper) 8½" x 4½" x 2½" loaf tins.
  8. Bake for 1 hour or till tests done (skewer poked in the middle comes out clean).
  9. Cool in tins on racks for 10 minutes before removing from tins, cool on racks.

 

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