Zucchini bread with walnuts is hard to screw up. It’s moist, crunchy and packed with flavor. I made this and had an excuse to skip cooking breakfast for myself as it is perfect with a cup of coffee in the morning. I knew zucchini is a moisture machine as I’ve used is for cake before but the crazy thing about this batter is how thick it is until you add the zucchini in; it bakes and then comes out perfect like magic. Hope you enjoy!
A tender, slightly sweet zucchini bread with a touch of maple. Perfect for an anytime snack.
- 3 eggs
- 1 cup vegetable oil
- 1 cup packed brown sugar
- ½ cup maple syrup
- 2 ½ cups all-purpose flour
- 1/3 cup coconut flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- ½ teaspoon baking powder
- 2 cups zucchini grated
- 1 1/2 cup chopped walnuts
Preheat oven to 325 degrees. Prep a bread loaf pan with cooking spray.
Beat eggs, oil, sugar and maple syrup in a bowl.
Blend coconut flour, baking soda, baking powder and salt.
Add zucchini and nuts.
Pour batter into pan.
- Bake for 1 hour.
Not too sweet or oily, my zucchini bread is an easy and delicious one bowl treat.
Can I substitute all purpose flour in lieu of coconut flour?
Katie
Yes, you can use all purpose flour!
John
These look so moist and delicious. All of the zucchini breads/muffins/cakes start to run together this time of year…. so it takes a pretty delicious looking one for it to even register on my radar. Maple and walnut too?! With a bit of coconut flour too??? YUM! You certainly know what you are doing when it comes to amazing baked goods!
This was so delicious!
Yummy! Looks soo good!