Zucchini Walnut Bread

By krystallondon

This simple loaf is easy to bake, slice and freeze in Ziploc bags to grab and go or to pop into the toaster and spread with peanut or almond butter. Or try topping a slice with cheddar cheese.

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2-4 tbsp ground flaxseed
• 3/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon (optional)
• 1/4 tsp salt
• 3/4 cup milk
• 1/4 cup canola oil
• 2 large eggs
• Grated zest of 1 lemon (optional)
• 2 cups grated unpeeled zucchini (about 1 med zucchini)
• 1/2 cup chopped walnuts or pecans

Details

Servings 1

Preparation

Step 1

1. Preheat oven to 350F

2. In a large bowl, combine the flours, flaxseed, sugar, baking powder, baking soda, cinnamon and salt.

3. In a small bowl, whisk together the milk, oil, eggs and lemon zest and add to the flour mixture along witht he grated zucchini and walnuts. Stir by hand just until combined. Don't worry about getting all the lumps out.

4. Pour into 8" x 4" loaf pan that has been sprayed with nonstick spray and bake for 1 hour, until golden and springy to the touch. Cool in the pan on a wire rack.

Muffin Variation: divide the batter among 12 muffin tins that have been lined. Bake at 400F for 20-25 minutes, until golden and springy to the touch.