Classic Updated: Zucchini Walnut Bread

An old classic updated to be tastier than ever

Zucchini bread has long been one of those go-to “healthy” bread suggestions since back in the 70’s if my research is correct.

The irony is that most recipes for zucchini bread that I found called for copious amounts of sugar that completely cover up the zucchini flavor making it pretty much unnecessary 😑

While you aren’t going to find me pushing out recipes with sugar substitutes or “keto cookies” that taste nothing like the real thing, I did substantially tweak the old zucchini bread recipes of the past and updated to make this outstanding recipe for a legit zucchini bread that celebrates the summer vegetable and doesn’t feel like a dessert.

During testing I took the sugar in a few recipes down by 50% and it was needed 😂 . The problem is that sugar acts as a liquid ingredient in most baking recipes so if you reduce a liquid by 50% how do you tweak to not have a dry bread that is like saw dust?

I’ve taken care of all that for you so you can just use the recipe below and enjoy!

One benefit of this recipe is that it really is better made a day or two ahead of time and when sliced, always spread with a little butter and pinch of Maldon sea salt if you have on hand.

Let’s Bake! 🍞

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Zucchini Walnut Bread

The recipe below makes 1 loaf but you can double to share with more people or wrap the extra and freeze

Ingredients

1 lb zucchini, washed thoroughly, dried, stem and base removed with a knife.

2 c AP flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground clove

1 tsp sea salt

3/4 c white sugar

1/4 c buttermilk

2 large eggs, room temp ideally

1 TB lemon juice

5 TB salted butter, browned and cooled until room temp

2 TB walnut oil

1/2 c coarsely chopped toasted walnuts

Method

1. Preheat oven to 375F with the rack in center and generously grease a loaf pan with butter papers or baking spray.

2. Shred the zucchini on the large holes of a box grater. Take the zucchini in a large dish towel, wrap, and squeeze thoroughly to remove as much liquid as possible. Set aside

3. Whisk together AP flour, baking soda, baking powder, spices and salt in a large mixing bowl.

4. In a separate bowl whisk the sugar, buttermilk, eggs, butter, walnut oil and lemon until combined.

5. Using a rubber spatula, gently fold the zucchini and buttermilk mixture in the flour mix until just combined. Make sure to get all the way to the base of the bowl so no flour clumps remain.

6. Transfer the batter to the prepared pan and bake until golden brown, and a toothpick or cake tester comes out of the center with a few crumbs attached. (45-55mins; rotate pan after 30)

7. When done, cool for 10 mins in the pan and then turn out onto a wire rack to cool for at least one hour before serving.

8. To serve, slather slices with softened butter and a sprinkle of finishing salt if desired.

Enjoy this scrumptious bread all summer and put a few in the freezer for Fall!