Healthy-ish Zucchini Bread
A take on my banana bread recipe that uses both whole wheat and white flour with zucchini, nuts and spices. It's simple, delicious, and freezes well. A great snack or end to a meal.
Ingredients
- 1 cup whole wheat flour 4 oz/113 g
- 1 cup all purpose flour 4.25 oz/120 g
- 1 teaspoon baking soda
- 1/2 teaspoon kosher or fine sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg preferably freshly ground
- 1/2 cup unsalted butter (1 stick) 4 oz/113 g
- 1 cup granulated sugar 7 oz/198 g
- 2 large eggs, lightly beaten
- 3 cups grated zucchini about 12.5oz/365g
- 1 heaping cup chopped walnuts or pecans 4.5 oz/130 g
Instructions
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Preheat the oven to 325 degrees F. Grease a loaf pan.
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Whisk together the whole wheat and all purpose flours, the baking powder, salt, and spices in a medium bowl. Set aside.
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Melt the butter in the microwave on a medium setting or in a pot on the stovetop. (See note.) Add the sugar and mix until well combined.
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Mix the eggs, into the butter and sugar, then add the grated zucchini and mix again, until well combined.
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In 2-3 batches, mix the dry ingredients into the butter/sugar/egg/zucchini (wet) mixture, mixing after each batch. Finally add the nuts and spoon the batter into the loaf pan.
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Bake the loaf for about 60-70 minutes. Test for doneness by making sure a toothpick or small skewer comes out clean. Cool in pan on a wire rack before removing from loaf pan and slicing.
Recipe Notes
It's better to melt the butter slowly than to splatter it in the microwave or burn it on the stove. If using a microwave, do it in 30 -60 second bursts on a medium setting, checking after each one and stirring it to help with the melting process.