Monday, August 6, 2012

Walnut Zucchini Bread - RECIPE!

I've got one more delicious zucchini recipe for you... last one i promise! We're trying to use up and freeze the last of our garden abundance. 

Do you have any zucchini left to use up? If so, try this delicious, healthy, and freezable simple bread! I have already made three loaves and frozen 2 for later.

Walnut Zucchini Bread
1 cup Walnut halves
1 cup All Purpose Flour
1 cup Whole Wheat Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Sugar
2 large Eggs
1/2 cup Oil
1/2 cup Plain Fat-Free Greek Yogurt
1 cup Shredded Zucchini (about 1 medium Zucchini)
Pre-heat your oven to 325 and toast some nuts for 8 minutes. {I used half pecans/ half walnuts because i ran out of walnuts! Just as yummy...} 
Dump your flours, baking soda, powder, and salt into a medium bowl and stir with a whisk to combine.
Throw your sugar, eggs, yogurt, and oil into a small bowl and stir well to combine.
Coarsely chop your toasted walnuts {or whatever nuts you have on hand}
Add your wet ingredients to your flour mix and also dump in the chopped nuts & zucchini. Stir to combine and transfer to a greased and floured 9 inch loaf pan.
{Speaking of greasing and flouring... this stuff is AMAZING! One of my favorite baking items because NOTHING ever sticks to the pan. Its the small things that get me excited :)}
Bake for 1 hour at 325. Allow to cool in pan and then enjoy or freeze for later!
Oh, and wear your sweet babe on you back, if needed, in order to make your bread in a whole, un-interrupted 15 minute period :) 

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  1. Which is better? This one or the other muffins you made? I love zuchini!!!

  2. Too cute! I love that last steo/suggestion. ;) She is so stinking adorable!! And that zucchini bread looks delish. YUM! Miss you friend!