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!
Maple Walnut Zucchini Bread:
A tender, slightly sweet zucchini bread with a touch of maple. Perfect for an anytime snack.
Ingredients
INGREDIENTS:
- 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
Instructions
INSTRUCTIONS:
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!
What size loaf pan did you use?
Jul,
I used a standard 9×5 loaf pan for this zucchini bread! Hope you enjoy the recipe!
John