Print

Wholesome Freezer-Friendly Zucchini Walnut Bread

wholesome freezer-friendly zucchini walnut bread - featured image
Print Recipe

A quick and easy zucchini walnut bread made with whole wheat flour, perfect for last-minute gatherings or meal prep. It freezes beautifully and is a crowd-pleaser that tastes like you planned ahead.

Ingredients

Scale
  • 2 medium zucchinis (about 2 cups grated, packed)
  • 2 cups (240g) whole wheat flour
  • 1 cup (120g) walnuts, chopped
  • 3 large eggs, room temperature
  • ½ cup (120ml) coconut oil, melted and cooled slightly
  • ¾ cup (150g) brown sugar, packed
  • ¼ cup (60ml) honey or maple syrup
  • ½ cup (120ml) buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Wash the zucchinis and trim off the ends. Grate them on the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible (about ¼ cup).
  3. Spread the chopped walnuts on a baking sheet and toast in the preheated oven for 5-7 minutes, until fragrant. Let cool.
  4. In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. In a medium bowl, whisk together the melted coconut oil, brown sugar, honey (or maple syrup), eggs, buttermilk, and vanilla extract until smooth.
  6. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  7. Fold in the squeezed zucchini and toasted walnuts with 5-6 gentle strokes.
  8. Scrape the batter into the prepared loaf pan and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  9. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and cracked.
  10. Let the bread cool in the pan for 10 minutes. Use the parchment paper handles to lift it out and transfer to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

Don’t skip squeezing the zucchini—excess moisture makes the bread gummy. Toast walnuts for deeper flavor. Use room temperature ingredients to prevent coconut oil from solidifying. Let the bread cool completely before slicing to avoid crumbling. For best results, check oven temperature with an oven thermometer.

Nutrition

Keywords: zucchini bread, walnut bread, whole wheat, freezer-friendly, quick bread, healthy snack, meal prep

Find it online: https://goldensimmer.com/wholesome-freezer-friendly-zucchini-walnut-bread/