Today, I’ve got a summer classic, zucchini bread. My ultimate zucchini bread is soft and packed with flavour while still being made with whole grains! The secret is in the nuts toasted in cinnamon sugar. This little addition takes it to the next level, I promise!
I was actually inspired to create this recipe from a little B&B in Trinity, Newfoundland. When home visiting, I booked me and my partner a night away from the kids and the lady who ran it would leave baked treats by the door in the morning. I’m not sure exactly what was in her zucchini bread but it tasted unreal!
One bite of her bread and I was in love! My suspicion was she toasted the nuts in cinnamon sugar which is what led me to adding it to my own recipe. I ate like 3 pieces in one day and all I could think about was I need to turn this into a healthier recipe so I can eat it everyday without gaining 1000lbs! I’m so happy with this recipe and it turned out exactly how I wanted!
Quick breads are one of my favourite things to grab out of the freezer for breakfast at my desk and this particular recipe is a summer favourite! Anything with zucchini just screams summer to me and I love the softness it creates in breads and muffins. So if you’ve got a whack of zucchini in the garden, save this recipe!
If you’d like to try some other zucchini recipes, check out my double chocolate zucchini bread or my double chocolate zucchini muffins. For another simple quick bread recipe try my funfetti banana bread, an easy kid pleaser!
Do I Need to Add the Nuts?
No, if you have allergies or just don’t want them, you can skip them, however they add so much flavour so don’t skip them unless you have too!!
Do I Have to Toast the Nuts?
It’s not necessary but it’s super easy to do and tastes beyond amazing so please do! It will also make your house smell incredible!
Toasting the nuts in the bit of sugar and oil also helps the cinnamon stick to them. If you’re not toasting them, just add a little cinnamon to the batter instead.
How to Store Quick Bread?
When storing this zucchini bread, follow these steps:
- Fully cool the bread, otherwise it can get gummy and soggy.
- Place a paper towel on the bottom of an airtight container or bag.
- Put the bread on top of the paper towel.
- Lay another paper towel on top of the bread.
- Seal and keep at room temperature for up to 3 days.
How to Freeze Quick Bread?
If you want to freeze the zucchini bread, follow these steps:
- Fully cool the bread and then slice it into pieces at your desired thickness.
- Place a paper towel on the bottom of an airtight container or bag.
- Put the slices on top of the paper towel in a single layer. If you need to layer them, put a small square of paper towel between the layers.
- Seal and store in the freezer for up to 3 months.
- To eat, take amount you need out and let thaw at room temperature for 2 hours or heat in the microwave in 20 second increments. But be cautious if using the microwave when feeding children or toddlers, it can leave hot spots.
Benefits of Whole Wheat vs. White Flour
When baking healthier snacks, treats or breakfasts, I’m a big fan of using whole wheat flour instead of all purpose flour, also known as white flour. There are many benefits to this including a higher concentration of minerals like copper, magnesium and iron. This is important for me personally as like many women, I’ve had issues with low iron in my life.
There is also a larger source of B vitamins in whole wheat flour which provides energy. Whole wheat flour has a higher protein content as well as more fibre, both of which can keep you feeling full longer. Another great thing about whole wheat flour is it can add a little extra flavour bringing a hint of nuttiness to certain bakes.
The only cons of using whole wheat flour that I know of is sometimes it can make a recipe more dense, which is why I typically add more moisture to my recipes. In doing this, I generally don’t notice that I’m eating a whole wheat flour bread instead of a white flour bread.
The other downside is I know everybody doesn’t keep whole wheat flour on hand. Well, I never used to either and now I can’t imagine not having it in the house. I buy a large 10kg bag for the exact same price as an all purpose bag of flour and have never had it go bad on me. Having said this, I highly recommend keeping some on hand so you can make guilt free muffins, quick breads or whatever you want! Although, in saying this, if the recipe doesn’t call for it, I don’t recommend swapping whole wheat flour for white flour, they’re generally not a 1 to 1 substitute.
If you’d like more information on the nutritional benefits, head to https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/whole-grains/. There are lots of great sources of nutritional information on the Harvard website that is backed up by multiple sources.
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- Don’t overmix the batter! Fold the wet and dry ingredients together until just combined. This ensures a tender crumb rather than a tight, dense bread.
- For best results, use room temperature ingredients! They will mix together much easier creating a smoother, more well incorporated batter.
- If you don’t have walnuts, pecans would also be delicious!
- Grating the zucchini finely helps it blend in better, especially if you have any picky eaters!
- I create my recipes based off weights so I recommend measuring by weights if you own a scale . It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Summer Baking
Today’s song is actually a cover that I recently saw in Sing 2 and loved it. This is such a pretty cover of an already beautiful song. Also highly recommend Sing and Sing 2, both were great! Here’s Stuck In A Moment You Can’t Get Out Of by Scarlett Johansson (U2 Cover). Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
The Ultimate Zucchini Bread
Ingredients
- 2 cups (240g) whole wheat flour
- 1 1/2 tsp + 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup (90g) + 1 tbsp (12g) light brown sugar, packed
- 1/4 cup (45g) + 2 tsp (8g) avocado oil (or other neutral oil like canola)
- 3/4 cup (165g) plain Greek yogurt
- 2 tsp vanilla extract
- 1 medium zucchini, finely grated (about 200g whole or 1 1/4 cup finely grated)
- 1/2 cup (50g) chopped walnuts
Instructions
- In a medium frying pan, add the 1 tbsp brown sugar, 2 tsp oil, 1/2 tsp ground cinnamon and chopped nuts. Stir together and heat over medium low heat, stirring every 10-15 seconds so they don't burn. Toast for 3-4 minutes, or until you can start the smell the nuts toasting. Immediately transfer to a heat safe bowl and set aside.
- Preheat the oven to 350℉ and line or spray a 9×5 loaf pan.
- In a medium size mixing bowl, add the flour, ground cinnamon, ground allspice, baking powder, baking soda and salt. Whisk to combine and set aside.
- Finely grate your zucchini onto a clean tea towel or a couple of paper towels. Squeeze the excess juice into a large mixing bowl. Then add in the shredded zucchini.
- Then in the same large mixing bowl, add the eggs and brown sugar. Whisk until well combined. Add in the oil, Greek yogurt and vanilla extract. Whisk until well combined.
- Add the dry mixture into the wet mixture and using a spatula, fold together gently until half combined. Add in the toasted nuts and fold together until just combined.
- Pour the batter into the prepared loaf pan. If you want that traditional looking crack in the middle once baked, run your spatula lengthwise down the middle of the batter making a line in the batter. Bake for 40-50 minutes or until the top springs back when touched and a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to completely cool. Store in an airtight container for up to 3 days or freeze for up to 3 months and enjoy!
