This post may contain affiliate links. Read my disclosure policy.
This moist and delicious Zucchini Bread with walnuts, cinnamon, and vanilla, is made lighter with applesauce and is an awesome technique to use up that summer zucchini.
Zucchini Bread
I modified my Chocolate Chip Zucchini Bread to make this non-chocolate quick bread with numerous cinnamon, walnuts, and vanilla. I really like how this got here out!! It’s not overly sweet – simply enough to be perfect for having fun with together with your morning coffee. Some more of my favorite healthy zucchini recipes are this Chocolate Zucchini Bread, Banana Zucchini Cake, and Pineapple Zucchini Cupcakes.
Most Asked Questions:
Do you peel zucchini for zucchini bread?
There’s no must peel zucchini for this recipe, but when you need to hide any green stuff out of your kids, you definitely can.
Do you squeeze water out of zucchini for bread?
Don’t squeeze the water out – it’s what makes the bread so moist.
Methods to Shred Zucchini for Bread
You’ll be able to grate the zucchini with a grater or in a food processor using the shredding attachment. Grating zucchini by hand gives you a finer texture, whereas shredding leads to long strands.
Methods to Store
Store bread in an airtight container within the refrigerator for five days.
Methods to Freeze
Leftover bread is ideal for freezing. You’ll be able to even double the recipe and freeze half for later. I prefer to slice it and store the pieces in a bag with parchment paper in between so that they don’t freeze together. Individually wrapping the slices in foil is another choice. Thaw the bread overnight within the fridge or microwave it straight from the freezer.
Variations
- Sweetener: If you need to use monk fruit sweetener as a substitute of brown sugar, I’m sure it might be fantastic.
- No applesauce? Swap it for banana but know it’s going to change the flavour.
- Nuts: Sub pecans for walnuts or omit them.
- Muffins: Make zucchini muffins as a substitute of a loaf – bake for about 25 minutes until a toothpick comes out clean.
More Healthy Quick Bread Recipes You’ll Love:
Zucchini Bread
5
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
This moist and delicious Zucchini Bread with walnuts, cinnamon, and vanilla, is made lighter with applesauce, perfect for breakfast or snack.
- cooking spray
- 1 cup all purpose flour, I used unbleached
- 1 cup white whole wheat flour, regular whole wheat flour would work
- 2/3 cup brown sugar, not packed
- 1 tablespoon cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 3/4 cup chopped walnuts
- 1 large egg, beaten
- 2 tablespoons melted butter, or dairy-free butter
- 1 cup apple sauce
- 1 ½ cups shredded zucchini, not packed, not squeezed (from about 1 1/4 large)
-
Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray.
-
Mix flour, sugar, baking powder, baking soda, cinnamon and salt in a big bowl. Mix well.
-
Add 1/2 cup walnuts and gently mix to mix.
-
In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini.
-
Add to the flour mixture and stir until just blended.
-
Pour batter into the prepared 9×5-inch loaf pan and top with remaining nuts.
-
Bake 45-55 minutes, or until a toothpick inserted in the middle comes out clean.
-
Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.
Serving: 1slice, Calories: 144kcal, Carbohydrates: 21g, Protein: 3.5g, Fat: 5.5g, Saturated Fat: 1.5g, Cholesterol: 15.5mg, Sodium: 125mg, Fiber: 2g, Sugar: 8g
Keywords: quick breads, zucchini bread, zucchini bread with walnuts, zucchini recipes