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Overhead view of a slice of whole wheat zucchini bread with walnuts.

The Ultimate Zucchini Bread

Olivia Daly
My ultimate zucchini bread is made with whole grains and super tender. The secret is in the cinnamon toasted nuts taking it to the next level! A simple healthy snack in the summer.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 41 minutes
Total Time 51 minutes
Course Breakfast, Dessert, Snack
Servings 10

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 9x5 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!
Keyword Zucchini Bread, Zucchini Nut Bread
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