Whole-wheat pastry flour creates whole grain goodness. Apple butter creates extra moistness and natural sweetness. Surprisingly, only 1/3 cup of heart-friendly oil is used in this bread recipe that’s heavy on zucchini … and tastiness.
| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 1 hr |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 1 hr |
| Yield: | 12 servings |
Ingredients
- Nonstick cooking spray, for coating loaf pan
- 1/3 cup walnuts
- 1 large zucchini
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 3 tablespoons no-sugar-added apple butter
- 1 1/4 teaspoons pure vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 350 degrees F. Generously coat a 9- by 5-inch loaf pan with cooking spray. Spread the walnuts out on a baking sheet and toast in the oven until lightly golden, about 7 minutes. Cool and roughly chop. Coarsely grate the zucchini into a bowl and squeeze out the excess liquid; you should have about 1 1/2 cups zucchini. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Beat the sugar, oil, apple butter, vanilla and eggs with an electric mixer on medium speed in a large bowl. Add the flour mixture and beat on low speed until just combined, and then on medium speed for 30 seconds. Stir in the zucchini and nuts until evenly combined. Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan and completely cool. Cut into 12 slices and serve at room temperature.
Nutrition Facts
| Calories | 199 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 31 milligrams |
| Sodium | 170 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 3 grams |
| Protein | 3 grams |
| Sugar | 14 grams |
| Calories | 199 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 31 milligrams |
| Sodium | 170 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 3 grams |
| Protein | 3 grams |
| Sugar | 14 grams |
Reviews
I’m 16 an have only been baking for about a year and I found this recipe very easy and delicious plus it made my whole house smell delightful the only problem I had was the actual baking, I had to leave it in the oven for an extra 20 minutes but otherwise this was great.
This is a fabulous zucchini bread recipe! I didn’t have pastry flour, so I used 1/2 regular and 1/2 cake flouras this was a suggested substitute. I didn’t have apple butter so I substituted some prune compote I had on hand. The results were spectacular! I will definitely make this recipe again!
sounds great. Surprised everyone still uses vegetable oil, a PUFA, in recipes and not butter, a healthier fat.
Yum
This a very moist nice bread. Using the whole wheat pastry flour makes it light and not dense like most zucchini bread. I made in three smaller loaves, adjusting the ingredients by 1/2 as much. Some baking recipes don’t do as well doubled. My zucchini was very large but added moisture to the final loaves.
So good! I skipped the oil and used apple sauce and honey butter with a little sour cream! It came out perfect!
Since FN kicked out Paula Deen, this is my new z bread go-to. IMHO, it doesn’t have enough zucchini, so I usually use a generous 2 cups (excess water squeezed out, as suggested), and I replace the apple butter with a generous 3 tablespoons of apple sauce. I skip the walnuts (picky eaters), and use GF flour (King Arthur Measure for Measure or an organic analog, if I have it). This produces a gloriously moist and wobbly zucchini bread that is devoured in minutes.
This was my first time using this recipe and I am extremely pleased. The one change I made, was dicing The zucchini very small and stirring into The mixture without squeezing any moisture out. The bread is moist and flavorful. I will definitely use it again. Karen
Just ok. Thought it was a little dry and lacking oomph for spice.
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