Everyday Zucchini-Walnut Sweet Bread

Name: Everyday Zucchini-Walnut Sweet Bread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8-16
Cuisine: American
Ingredients: 3/4 c all purpose flour; 3/4 c whole wheat pastry flour (or use all whole wheat pastry flour.); 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1/4 tsp nutmeg; 1 egg or 2 egg whites; 1/2 c brown sugar, firmly packed; 1/2 c unsweetened applesauce; 2 Tbsp canola oil; 1/4 tsp lemon extract or 1 teaspoon lemon zest; 1 c grated zucchini, lightly packed; 2 Tbsp walnuts, chopped

Everyday Zucchini-walnut Sweet Bread Recipe

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By Ruth Ann Vokac
@mansfieldra

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!

Rating:

☆☆☆☆☆ 0 votes0

Serves:

8-16

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

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3/4 c

all purpose flour
3/4 c

whole wheat pastry flour (or use all whole wheat pastry flour.)
1 tsp

baking powder
1/4 tsp

baking soda
1/4 tsp

salt
1 tsp

ground cinnamon
1/4 tsp

nutmeg
1

egg or 2 egg whites
1/2 c

brown sugar, firmly packed
1/2 c

unsweetened applesauce
2 Tbsp

canola oil
1/4 tsp

lemon extract or 1 teaspoon lemon zest
1 c

grated zucchini, lightly packed
2 Tbsp

walnuts, chopped

How to Make Everyday Zucchini-Walnut Sweet Bread

Step-by-Step

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.
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.)
Whisk egg or egg whites, sugar, applesauce, and lemon extract (or lemon zest) in a medium mixing bowl. Stir in zucchini.
Make a well in the dry ingredients; slowly mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Don't overmix.
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.
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.