A delightful and healthier twist on the classic zucchini bread, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Using parchment paper can make removing the loaf easier.
In a large mixing bowl, combine the brown sugar, eggs, grated zucchini, and vanilla extract until well blended.
Ensure the zucchini is grated finely for a smoother batter.
In another bowl, whisk together the whole wheat flour, baking soda, salt, cinnamon, and baking powder.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the chopped walnuts gently.
Coating the walnuts in a bit of flour can prevent them from sinking.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 45 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Continue in our app for the best experience
