The Best Way to Use Up Summer Zucchini

If your garden — or your neighbor’s — is overflowing with zucchini, this recipe is the perfect solution. Shredded zucchini keeps the bread incredibly moist while adding fiber, vitamins, and minerals without overpowering the flavor.

Made with whole-wheat flour, heart-healthy walnuts, and warming spices like cinnamon and nutmeg, it’s a satisfying loaf that’s equally at home alongside your morning coffee or as an afternoon snack.

Related: Your New Savory Breakfast Meal

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Zucchini Nut Bread

Makes 12 servings | Vegetarian

Ingredients

3 cups (372 grams) shredded zucchini

3 cups (375 grams) all-purpose whole-wheat flour

¼ teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons cinnamon

¼ teaspoon nutmeg

¾ cup (177 milliliters) canola oil or olive oil

2 large eggs

2 teaspoons vanilla extract

½ cup (73 grams) brown sugar

½ cup (100 grams) granulated sugar

1 cup (117 grams) chopped walnuts

Instructions

1. Preheat oven to 350°F/180°C. Grease two 8-inch-by-4-inch (20-centimeter-by-10-centimeter) loaf pans with nonstick spray.
2. After shredding zucchini, line a bowl with a paper towel or a kitchen towel. Let zucchini set for a few minutes in towel, then squeeze out excess liquid.
3. Combine flour, baking soda, baking powder and spices in a large bowl. In a separate bowl, whisk oil, eggs, vanilla and sugars.
4. Add zucchini and nuts to flour mixture, then pour egg mixture over it. Gently stir to combine until flour is no longer visible. Divide batter between 2 loaf pans.
5. Bake 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow loaves to cool in pan 10 minutes, then turn them out onto a wire rack to cool completely.
6. Loaves will keep in an airtight container for several days. They can be wrapped in foil and frozen for up to 3 months. Thaw in the fridge overnight or in a warm oven for 20 minutes. Makes 12 servings.

Per serving: 374 calories | 6 grams protein | 41 grams carbs | 22 grams fat