everyday zucchini-walnut sweet bread

Name: Everyday Zucchini-Walnut Sweet Bread
Prep time: 20 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 3/4 cup(s) all purpose flour; 3/4 cup(s) whole wheat pastry flour (or use all whole wheat pastry flour.); 1 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) nutmeg; 1 - egg or 2 egg whites; 1/2 cup(s) brown sugar, firmly packed; 1/2 cup(s) unsweetened applesauce; 2 tablespoon(s) canola oil; 1/4 teaspoon(s) lemon extract or 1 teaspoon lemon zest; 1 cup(s) grated zucchini, lightly packed; 2 tablespoon(s) walnuts, chopped

9 Pinches

Ruth Ann Vokac

Bloomington, IL

Updated on Jan 6, 2016

I originally found this recipe on WebMD at a time when I really needed a healthy go-with-coffee breakfast food. It is not the most delicious zucchini bread that you can make! It is a little crumbly, and not as moist as a loaf of bread made with more oil. But it is HEALTHY and very good. I can eat it everyday! I like the slices toasted in a toaster oven. It is a no-guilt treat!

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prep time 20 Min

cook time 45 Min

method Bake

yield 8-16 serving(s)

Ingredients

3/4 cup all purpose flour
3/4 cup whole wheat pastry flour (or use all whole wheat pastry flour.)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 - egg or 2 egg whites
1/2 cup brown sugar, firmly packed
1/2 cup unsweetened applesauce
2 tablespoons canola oil
1/4 teaspoon lemon extract or 1 teaspoon lemon zest
1 cup grated zucchini, lightly packed
2 tablespoons walnuts, chopped

How To Make everyday zucchini-walnut sweet bread

Step 1

Preheat oven to 350 degrees. Coat 2 mini 6" x3" loaf pans with cooking spray or with 1/4 - 1/2 teaspoon oil, brushed over pan with a silicone pastry brush.

Step 2

Whisk flours, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl. (I often use pumpkin pie spice instead of the cinnamon and nutmeg.)
Step 3

Whisk egg or egg whites, sugar, applesauce, and lemon extract (or lemon zest) in a medium mixing bowl. Stir in zucchini.
Step 4

Make a well in the dry ingredients; slowly mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Don't overmix.
Step 5

Divide the batter between the two prepared pans. Bake the loaves until a toothpick comes out almost clean, 40-45 minutes. Cool the pans on a wire rack for 5 minutes. Turn the loaves out onto the rack. Cool.
Step 6

Variations: Be creative! — Substitute half the zucchini with grated apples; carrots; mashed peaches; crushed pineapple, drained; minced mandarin oranges, pumpkin, or sweet potatoes. — add orange zest, chopped dates or raisins, or drained maraschino cherries.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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