Zucchini Bread
Ingredients
- 2 1/4 cups whole wheat pastry flour
or all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine grain sea salt
- 1 3/4 cups chopped toasted walnuts
divided
- 6 tablespoons unsalted butter
room temperature
- 3/4 cup granulated sugar
plus more for topping
- 1/3 cup dark brown sugar
firmly packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups grated zucchini
skins on, about 2-3 medium
Directions
- 1
- 2
Preheat your oven to 350°F with a rack in the middle. Butter a 9x5-inch (1 lb.) loaf pan, dust with a bit of flour and set aside. Alternately, you can line the pan with a sheet of parchment. If you leave a couple inches hanging over the pan, it makes for easy removal after baking. Just grab the parchment "handles" and lift the zucchini bread right out.
- 3
In a medium bowl combine the whole wheat pastry flour, baking soda, baking powder, salt, and 1 1/4 cups of the walnuts.
- 4
Using a mixer (or by hand), beat the butter until fluffy. Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition. Stir in the vanilla. Squeeze some of the moisture out of the zucchini and then fluff it up a bit before stirring it into that batter by hand.
- 5
Add the dry ingredients to the wet ingredients in two batches, stirring between each addition. Stir just until you have a thick, uniform batter. Pour the batter into the pan and level it by running a spatula over the top. Sprinkle with the remaining walnuts, and 2-3 tablespoons of sugar.
- 6
Bake for about 60-70 minutes keeping a close eye on things after 50 minutes. If the top of your zucchini bread is getting too dark, drape a piece of parchment paper or aluminum foil over it for the remainder of the baking time. You're going to want to use a cake tester or toothpick to test for doneness. The cake should be golden and rustic looking, and a toothpick should come out clean.
- 7
When done, remove from the oven and cool the zucchini bread in pan for about ten minutes. Transter onto a wire rack to finish cooling.
Zucchini Bread
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About this Recipe
Craving a classic, comforting treat that's perfect for any time of day? This Zucchini Bread recipe delivers a delightful homemade experience, bringing together wholesome ingredients for a truly satisfying slice.
What makes this zucchini bread truly special is its thoughtful combination of ingredients. Using whole wheat pastry flour provides a tender crumb while incorporating a touch more whole grain goodness. The inclusion of chopped toasted walnuts adds a wonderful nutty flavor and textural contrast, elevating each bite beyond a simple sweet bread.
Prepare for a loaf that's wonderfully moist, with a soft, tender interior studded with crunchy walnuts. The interplay of granulated sugar and rich dark brown sugar creates a balanced sweetness, complemented by the warm notes of vanilla extract. You'll appreciate how the fresh grated zucchini seamlessly integrates, contributing to the incredible moisture without overpowering the flavor. The skins are left on, adding natural color and fiber, making this a smart way to enjoy your vegetables.
Customization & Variations
Feel free to make this recipe your own. You can easily swap the whole wheat pastry flour for an equal amount of all-purpose flour for a slightly lighter texture. If walnuts aren't your preference, consider pecans or even a handful of chocolate chips for an extra touch of indulgence. A pinch of cinnamon or nutmeg could also be added to the dry ingredients for a subtle spice.
This homemade zucchini bread is ideal for a comforting breakfast alongside your morning coffee, a wholesome afternoon snack, or even a light dessert. It's truly a versatile treat that fits many occasions.