Zucchini Bread

I based this recipe on my mother's zucchini bread recipe; a favorite of mine growing up. The goal was to up the nutrition without losing the texture, flavor or childhood nostalgia - I think this recipe succeeds on all counts.

Course Snack

Cuisine American

Keyword bread, cinnamon, flax, heirloom recipe, pecans, quick bread, zucchini

Category Quick Bread

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings slice

Calories 187kcal

Equipment

2 loaf pans (10 1/2" x 5 1/2")
electric mixer (hand or stand)
large bowl
measuring cups
measuring spoons

Ingredients

5 eggs large, room temperature
2 ½ cup sugar
1 ¼ cup vegetable oil or coconut oil, melted
1 ½ tablespoon vanilla extract
3 ½ cup zucchini grated and drained
3 ½ cup white whole wheat flour
1 cup flax-seed meal
1 ½ teaspoon baking powder
¾ teaspoon salt
1 ½ tablespoon cinnamon ground
1 cup pecans toasted and chopped

US Customary - Metric

Instructions

Grease 2 loaf pans (9 1/2" x 5 1/2") and preheat oven to 350° F.
Beat eggs well, slowly add sugar and continue beating until mixture is very thick and pale.
5 eggs, 2 1/2 cup sugar
With the mixer running, slowing add the oil to form an emulsion.
1 1/4 cup vegetable oil
Add the zucchini and vanilla; mix well.
1 1/2 tablespoon vanilla extract, 3 1/2 cup zucchini
Blend in dry ingredients, just until they disappear - do not overmix.
3 1/2 cup white whole wheat flour, 1 cup flax-seed meal, 1 1/2 teaspoon baking powder, 3/4 teaspoon salt, 1 1/2 tablespoon cinnamon
Fold in the nuts if desired.
1 cup pecans
Divide batter equally between the prepared pans.
Bake for 1 hour 15 minutes, or until a toothpick inserted in the center of a loaf comes out with a few moist crumbs clinging to it.

Nutrition