Summer Zucchini Walnut Bread

It’s Summer time and it’s zucchini season! We usually go wild at Costco and buy the zucchini in bulk. If we are not out grilling them all, I usually save 1 or 2 to make this delicious Summer Zucchini Walnut Bread recipe for my family and gift one to a neighbor. It’s a hit for all my kids and an easy morning breakfast on-the-go or simply a snack.

What I love most about this recipe is that I only really need 1 large zucchini that is usually hanging out in my fridge ready to be used.

If you like this recipe, try my other delicious Paleo Banana Bread recipe!

Ingredients:

  • 1 Large Shredded Zucchini (1-1/2 Cup)

  • 1/2 - 3/4 cup of Chopped Walnuts

  • 2 Large Eggs

  • 1/2 Cup of Avocado Oil

  • 1 Cup Brown Sugar (or Coconut Sugar)

  • 1 Teaspoon of Vanilla Extract

  • 1-1/2 Cup Organic All-Purpose Flour

  • 2 Teaspoons of Cinnamon Powder

  • 1/2 Teaspoon Baking Soda

  • 1/2 Teaspoon Baking Powder

  • 1/2 Teaspoon of Salt

  • 9x5 Loaf Pan

  • Parchment Paper


Prep Time:  10-15 Minutes
Bake Time: 50-60 Minutes
Chill Time: 10 Minutes

Directions:

  1. Preheat your oven to 350 degrees F. and grease your loaf pan & line with parchment paper.

  2. In a mixing bowl add your eggs, avocado oil, brown sugar, and vanilla extract and mix well.

  3. Add your baking soda, baking powder, cinnamon, & pinches of salt to your wet ingredients. Mix until combined.

  4. Add your flour to your wet ingredients. Then add your shredded zucchini. Lastly, fold in your chopped walnuts. (Tip: Your mixture will seem thick.)

  5. Pour mixture evenly into your loaf pan and bake for 50-60 minutes in the oven. It will be ready when you stick a toothpick or knife into the center of your loaf and it comes out clean.


  6. Let your loaf pan cool for a few minutes, slice and serve! If you want to keep for another day, be sure to wrap your loaf in plastic wrap in the refrigerator. Enjoy!



 
 
PaleoJackie Hayden