Walnut Zucchini Bread

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5 from 1 vote

Prep Time15

Cook Time1

Total Time1 15

Course: Bread, Breakfast

Servings: Slices

Calories: 445kcal

Ingredients

Dry Ingredients

1 cup all purpose flour
½ cup wheat flour
½ tsp baking powder
½ tsp baking soda
1 tbsp ground cinnamon
¼ tsp ground nutmeg

Wet Ingredients

½ tsp salt
1 large egg
¼ cup vegetable oil
½ cup unsweetened applesauce
½ cup granulated sugar
½ cup brown sugar
2 tsp vanilla
1 cup walnuts chopped
1¾ cup zucchini grated (do not dry or drain excess liquid)

Streusel Topping

½ cup quick cook oats
½ cup brown sugar
¼ cup all purpose flour
½ tsp cinnamon
1/8 tsp nutmeg
¼ cup unsalted butter melted

Instructions

Zucchini Bread

Preheat oven to 350°F and lightly spray loaf pan with baking nonstick spray.
Mix all dry ingredients in a small bowl. Set aside.
Mix all wet ingredients together except for the walnuts and grated zucchini in a large bowl.
Add half the dry ingredients into the wet ingredients and mix. Add remaining dry ingredients and mix in. Do not over mix, just enough to incorporate all the ingredients. Add walnuts and zucchini and mix in.
Pour batter into loaf pan and bake for 10 minutes.

Streusel Topping

While bread is baking make the streusel topping. Mix all dry ingredients together, then add melted butter until you get a crumbly topping. Once bread has baked for 10 minutes, remove from oven and add topping. This will help ensure the topping doesn't sink into the batter. Return to the oven for an additional 45-55 minutes or until you can insert a cake tester (or toothpick) and it comes out clean. Let cool, then enjoy!

Notes

This recipe creates a thick streusel topping on the zucchini bread. To reduce the calorie count or if you want a smaller layer, reduce topping in half.

A cup of zucchini is 150 grams if weighing ingredients. This means you need around 260 grams of zucchini.

Nutrition