This walnut zucchini bread is the real deal, folks. Made with whole wheat flour, honey, walnuts, and zucchini, this healthy loaf is a perfectly respectable breakfast (or pleasant distraction) at any time of the day.
Walnut Zucchini Bread
- Quick Glance
- 15 M
- 1 H, 5 M
- Makes 8 servings | One 8 1/2- by 4 1/2-inch loaf
Preheat the oven to 350°F (180°C). Adjust the rack to the center position. Lightly oil a 8 1/2-by-4 1/2-inch (22-by-11-cm) loaf pan.
In a large bowl, beat together the oil and honey. Stir in the eggs, vanilla, and zucchini and mix until well combined, about 1 minute.
In another medium bowl, whisk together the flours, baking powder, baking soda, spices, and salt. Stir the dry ingredients into the wet ingredients until no traces of flour remain. Gently stir in the walnuts. Do not overmix.
Scrape the batter into the prepared loaf pan and bake until the loaf is golden brown and a toothpick inserted in the center of the bread comes out clean, 45 to 50 minutes.
Cool the walnut zucchini bread in the pan on a wire rack for 15 minutes.
Turn the walnut zucchini bread onto a wire rack to cool completely before slicing. The loaf will keep, wrapped tightly in plastic and stored at room temperature, for up to 4 days.
Walnut Zucchini Muffins
Simply spoon the batter into 12 well-oiled muffin cups. Bake the muffins for 20 to 25 minutes and let them cool in the pan on a wire rack for 10 minutes before turning them out onto the rack to cool completely.
Recipe Testers' Reviews
This quick bread recipe is very reminiscent of one that my grandmother used to make. My children are the harshest critics of my cooking. My son and daughter both really enjoyed the loaf. It’s not too sweet, is quite moist with a nice crumb, and possesses a nuttiness that’s enhanced by the use of walnut oil in addition to walnut pieces.
Some people might find that they need to increase the amount of honey in the recipe by 2 to 4 tablespoons, but I love that it’s not sugar forward. It doesn’t tip into the dessert or cake category. The restraint with the sweetener means that it can be enjoyed with breakfast or a mid-morning snack and won’t leave you buzzing. I love that I could detect the warm, floral, and sweet fragrance of the honey throughout the baking process and in the cooled loaf as well.
The bread was terrific warm from the oven as well as reheated and slathered with butter the next day and also just eaten plain. It remained moist over 2 days kept in a sealed storage bag.
I’d love a slice of this delicious zucchini bread anytime of the day! The warm aroma of the spices is comforting and the texture stays moist and tender at room temperature, even after a few days when wrapped tightly in foil. Whole wheat flour makes it healthier, and chopped walnuts are a satisfying addition. It’s easy and fast to make the bread, too: no need to melt butter and you can mix the batter with just a whisk and a wooden spoon.
I used grapeseed oil instead of walnut oil. It took all of 15 seconds to mix the wet ingredients well.