Written by: Erin Burke MS, RDN, LDN
Prep Time: 15 minutes
Cook Time: 55-60 minutes
Serves: 16 servings
3/4 cup raw walnuts or pecans, roughly chopped (optional)
1/3 cup vegetable oil
1/2 cup honey or maple syrup
1/2 cup skim milk
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups grated zucchini (about 1 small zucchini)
1 3/4 cups whole wheat flour
- Preheat oven to 325 degrees F.
- When oven is heated, toast walnuts or pecans on a small baking sheet until fragrant, about 5 minutes, stirring halfway.
- In a large mixing bowl, beat vegetable oil and honey until well-combined. Add the eggs and beat well. Add the milk, baking soda, cinnamon, vanilla, salt, and nutmeg and whisk to blend.
- Stir in zucchini with a large spoon, then add flour and mix until just combined (some lumps are okay).
- Fold in toasted nuts.
- Pour batter into a greased 9″ x 5″ loaf pan. Bake 55-60 minutes, until toothpick comes out clean. Let it sit in the pan for 10 minutes after cooking and then move to cooling rack to cool completely, about 20 minutes. Keep loaf in the refrigerator for about 5-7 days.
Serving Size: 1/2″ Slice (1/16th of loaf)
Calories: 167, Fat: 9g, Protein: 4g, Carbohydrates: 19g, Fiber: 2g, Sodium: 162mg
Zucchini is a good source of vitamins A and C, two important antioxidants, and potassium, which helps regulate blood pressure. The use of whole-wheat flour adds fiber to this sweet treat. This would make a great breakfast option when paired with a hard-boiled egg or a spread of nut butter! This bread is dense and hearty, and kept best in the refrigerator. I suggest cutting the loaf into 8 thick slices, and then cutting each slice in half before serving.