I planted a zucchini plant in my raised vegetable bed this year. It started flowering beginning of July and I was hoping for a bumper crop of zucchini. Little did I know that not all flowers become fruit. With no zucchini in sight even after 3~4 weeks, I started to panic. A quick google search even led me to think that there were no bees in our area to pollinate the flowers and I might end up zucchini-less after all. Then one day I saw these 2 big ones — not sure how I missed them the whole time. Then the next day I found a gigantic 13″ one — I might have to get my glasses checked now. I’m glad that my zucchini story ended on a positive note. Not sure if I’ll get more though — I see flowers but no tiny or big zucchinis 🙁
The tiny bit of ground nutmeg and lemon zest show off the zucchini and if you use white whole wheat flour instead of the traditional flour, gives the bread a beautiful light golden color. It is great to serve for breakfast or as a quick snack.
| Servings | Prep Time |
| 1 loaf | 20 minutes |
| Cook Time |
| 60 minutes |
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The classic zucchini bread is made all better because the moisture from the grated zucchini softens the bran in the whole wheat, resulting in an amazing quick bread.
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- 2 cups Wholewheat flour
- 1 cup Bread flour
- ¾ cup Sugar
- 1 tbsp Baking powder
- 1 tsp Salt
- ¼ tsp Nutmeg Ground
- 2 Eggs Large (I used 2tbsp egg replacer whisked in 6tbsp water)
- ¾ cup Milk (any dairy or non-dairy milk would work)
- ¼ cup Oil
- 1½ cups Zucchini , grated
- ½ cup Raisins
- ½ cup Walnuts , chopped
- 1 tbsp Lemon zest , grated
- Preheat 350°F. Lightly grease a 9"x5" loaf pan.
- Whisk together the flours, sugar, baking powder, salt and nutmeg in a mixing bowl.
- Whisk the eggs (or egg replacer mixture), milk and oil in a small bowl.
- Stir in the wet ingredients into the dry ingredients until everything is evenly moistened; stir in the zucchini, raisins, walnuts and lemon zest.
- Pour the batter into the prepared pan. Bake for 1 hour or until a cake tester inserted in the center comes out clean.
- Remove from the oven and cool in the pan for 15 minutes before taking it out of the pan and purring it on a wire rack to cool completely.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]
Breads using Summer Bounty:
- Almond and Carrot Biscuits from Basic N Delicious
- Cheddar Mielie Bread with Sun-Dried Tomatoes from Food Lust People Love
- Cherry Bread Pudding from Bakers and Best
- Eggless Rosemary Garlic Dinner Rolls from Spill the Spices
- Garden Herb Focaccia from My Catholic Kitchen
- Herb and Cheese Biscuits from Gayathri's Cook Spot
- Herb and Cheese Grissini from A Shaggy Dough Story
- Herbed Butterflaps from Sneha's Recipe
- Herbs, Spinach and Cheese Bourekas from Cooking Club
- Jalapeño Summer Squash Quick Bread from Magnolia Days
- Mango Kolache from Mayuri's Jikoni
- Peach & Blueberry Meringue Pull Apart Bread from Passion Kneaded
- Peach Pull-Apart Bread from Recipes, Food and Cooking
- Peaches and Cream Bread from Cindy's Recipes and Writings
- Pizza Cipolla - Onion Pizza from Karen's Kitchen Stories
- Rosemary and Garlic Fougasse from Spice Roots
- Rosemary Breadsticks from A Baker's House
- Spinach Semolina Bread from The Schizo Chef
- Studded Zucchini Yeast Bread from What Smells So Good?
- Sundried Tomato Focaccia with Sauteed Summer Veggies & Garden Salad from Sizzling Tastebuds
- Tomato, Onion, Parmesan Focaccia from Noshing With The Nolands
- Walnut Oat Crumble Courgette Bread from Baking in Pyjamas
- Wholewheat Onion, Spinach & Red Pepper Bread from Hostess At Heart
- Wholewheat Zucchini Bread from Cook's Hideout
- Zucchini Oatmeal Bread from Cali's Cuisine
- Zucchini/Jalapeño/Cheese Corn Muffins from A Day in the Life on the Farm
mrkk08
Pavani,Thank you so much for choosing this month’s #BreadBakers theme – it was perfect! Your zucchini bread looks perfect and I love your use of whole grains. Nicely done!
Stacy Rushton
How exciting that you actually used a zucchini you grew yourself, Pavani! Your bread is beautiful! Thank you so much for hosting this great theme.
Mayuri Patel
adding nutmeg and lemon zest must have added so much flavour to the bread. Looks good. Thank you for all your help Pavani.
Julie
I had to laugh about missing those zucchini. I think they must appear over night because I could swear they weren’t there the previous day! This bread looks just amazing. Thank you so much for hosting this month. The challenge was a great choice!
Tara Noland
Thank you so much for hosting and for sharing this amazing recipe, that bread makes me want to reach thru the screen.
Kathya Rodriguez
Deliciou combination of flavors in this bread.
Sarah
So delicious and healthy looking! Love zucchini bread
Wendy Klik
Thanks so much for hosting this month and for choosing the perfect theme. Your bread looks amazing.
Cindy Kerschner
It is amazing how fast zucchini grow, isn’t it? Your bread looks so moist and delicious!
Karen Kerr
Very beautiful bread Pavani and such a fun story. Thanks so much for the great theme.
Holly @ abakershouse.com
Thank you so much for hosting this month. Isn’t it amazing how gardens can blossom all of the sudden and create food out of what seems like thin air? My little cherry tomato plant recently put me through the same feelings– I thought it had skipped a season of producing fruit but all of the sudden little tomatoes started to burst out of the plant overnight. Love it!
sneha datar
A beautifully baked and flavorful bread.
Kalyani
Lovely bread with zucchini Pavani and thanks for hosting too ! its fun being part of this group…
Global Tastes & Travels Inc.
I love the texture and this is one I definitely have to try!!!
Global Tastes & Travels Inc.
I love the texture and this is one I definitely have to try!!!
Laura N
Lovely additions of fruit and nuts, it looks wonderful. [email protected] Baking in Pyjamas
Renee Dobbs
What a lovely loaf backed with a balance of savory, sweet, and a hint of citrus.Thank you for hosting this month and picking such a wonderful theme.
Pavani N
Thank you Cali. I always tend to add some whole grains to my bakes — makes them more nutritious and delicious.
Pavani N
Thank you Stacy. I was beyond excited seeing my very first zucchini and it was great actually cooking/ baking with it.
Pavani N
Not a problem Mayuri — you are always welcome. Yes, the spices do make this bread extra special.
Pavani N
Thank you Julie. You are right, they do appear overnight from nowhere 😉
Pavani N
Thank you Tara.
Pavani N
Thank you Kathya.
Pavani N
Thank you Sarah.
Pavani N
Thank you Wendy.
Pavani N
Thank you Cindy. After the 3 zucchinis I mentioned in the post, I don’t see any new ones as of yet. Hopefully they’ll grow super fast before the end of zucchini season 🙂
Pavani N
Thank you Karen 🙂
Pavani N
Thank you Holly. Yes, my tomato plant is doing exactly the same now 🙂
Pavani N
Thank you Sneha.
Pavani N
Thank you Kalyani. Isn’t this group the best??
Pavani N
Thank you Mir. Yes, you should try this some time.
Pavani N
Thank you Laura.
Pavani N
Thank you Renee and Thank YOU for all your help.
Suja Illangovan
Your bread looks so moist and delicious.. Bookmarking this one..