Tonight's recipe for Best Ever Zucchini Walnut Bread is just that...the best I have ever had...and that's coming from someone who has made more loaves of zucchini bread in her life than I can count. This bread is moist, sweet and packed full of delicious crunchy walnuts...and its oh so cinnamony! I have a confession to make...tonight I had every intention of having fajitas for dinner leftover from last night. The truth is that instead of fajitas, I had a nice sized square of Zucchini Walnut Bread topped with whipped cream and dusted with cinnamon with a cup of coffee for dinner! LOL Hey, the fajitas will still be there tomorrow! This bread makes a great dessert or snack, not to mention a terrific quick breakfast bread as well. If you want to make it more like a treat...it would be great topped or mixed with some dark chocolate chips too! This bread is nice and moist but not "oily moist" like most traditional zucchini breads that use 1 cup or more of oil (like my old recipe that I used to make). Also, my old recipe used to call for grated zucchini that needed to be squeezed dry. My recipe doesn't require that. It is so very simple and more important...so very good. Try it...you'll like it. This bread is a little on the sweet side -- but not overly so. If you like it less sweet, add 1 cup of sweetener first and taste the batter before adding the remaining 1/2 cup. I snapped a few photos below as well as included the recipe. Enjoy!
|Before going into the oven...|
|Fresh out of the oven...|
|The smell is amazing...|
Zucchini Walnut Bread - Best Ever
2 cups blanched almond flour
1/2 cup ground golden flax seeds
1/4 cup coconut flour, sifted
1-1/2 cups Swerve granular sweetener (or preferred granular sweetener)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
3 large eggs
2 teaspoons vanilla extract
3/4 cup buttermilk
1/4 cup oil (extra light olive oil or coconut oil)
3 cups grated zucchini
1-1/2 cups chopped walnuts, divided
Preheat oven to 350 degrees F. Lightly grease a 9" x 13" baking pan.
Whisk almond flour, ground flax, coconut flour, sweetener, salt, baking powder, baking soda and cinnamon together in a bowl to break up any lumps.
In a separate bowl, beat eggs, vanilla, buttermilk and oil together. Add wet ingredients to dry ingredients and beat well. Stir in zucchini and 1 cup chopped walnuts. Pour batter into prepared pan and spread evenly with a spatula. Top with reserved 1/2 cup chopped walnuts.
Bake for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan. Serve topped with a dollop of whipped cream lightly dusted with cinnamon, if desired.
*Update: If you prefer less moist zucchini bread, squeeze excess moisture out of grated zucchini or add an extra tablespoon of coconut flour to the dry ingredients.