Zucchini bread is one of my favorite quick breads. Actually to be honest, I am a big fan of most fruit and veggie based quick breads. Banana, pumpkin, carrot and banana breads are my idea of the perfect evening treat, especially with a cup of tea when the weather cools. Although I don’t feel so bad when compared to a slice of chocolate cake or cheese cake, it’s a healthier alternative. It’s still pretty high in calories and low in nutrition when using refined flours and sugar.
With this version, I wanted to create a whole grain healthy zucchini bread, but I did not want it to be dense and grainy. Both oat and quinoa have a lighter texture and weight than whole wheat flour. It’s a great way to get the lightness of all purpose flour, but still have the health benefits of a whole grain. The only consideration is that the bread might not rise as much or you will have to add more leavening agents, since whole grain flours do not have gluten and so will not rise as much as all purpose or whole wheat flour. Using almond butter and buttery Macadamia nuts provided extra moisture.
Zucchini Macadamia Bread
Yield: 2 loaves
Prep Time: 10 minutes
Cook Time: 50 minutes
- 2 cups whole wheat pastry flour
- 1 cup quinoa flour See note
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 3 eggs
- 1/4 cup almond butter
- 2 cups firmly packed brown sugar
- 3/4 cup oil
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 1 cup Macadamia nuts, chopped
Preheat oven to 350 F. Spray 2 loaf pans with non stick spray.
In a bowl, combine flours, salt, baking powder, baking soda and spices. Mix well.
In large bowl, beat eggs, almond butter, sugar, oil and vanilla. Mix well. Add to dry ingredients and mix until thoroughly combined.
Using a rubber spatula, fold in zucchini and nuts.
Place in prepared pans.
Bake for 50 minutes, until a toothpick inserted comes out clean. Leave to cool for 10 minutes. Remove from pans.
Leave to cool completely before slicing.
This is a very light and moist bread, so it is very important for you to cool the bread completely before attempting to slice or the bread will fall apart.
To make quinoa flour, place quinoa in a coffee/spice grinder or high powered blender and process until you have a fine powder.
After mixing the dry and wet ingredients together, the batter will be very dense. Don’t be tempted to add milk. Once you add the zucchini, the batter will become quite wet.
Don’t forget to check out the other Whole Grain breads made by my fellow Bread Bakers this month!
- Blueberry Banana Oat Bread from Hezzi-D’s Books and Cooks
- Bublik – Russian Bagels from Sara’s Tasty Buds
- Bulgur Wheat Bread from Food Lust People Love
- Cilantro and Garlic Oat Bread from Simply Veggies
- Corn Pizza on Multigrain Crust from Cook’s Hideout
- Gluten Free Honey Oat Bread from A Day in the Life on the Farm
- Kitchen Sink Bread from What Smells So Good?
- Multigrain Country Bread from La cocina de Aisha
- Potato Whole Wheat Dinner Rolls from Passion Kneaded
- Rosemary, Garlic, and Parsley Whole Wheat Bread from Karen’s Kitchen Stories
- Tomato and Rosemary Einkorn Focaccia Rounds from A Shaggy Dough Story
- Whole Grain Maple Oat Scones from Cali’s Cuisine
- Whole Grain Oatmeal Blueberry Banana Bread from Hezzi-D’s Books and Cooks
- Whole Wheat English Muffins from Spill the Spices
- Whole Wheat Date Nut Bread from Magnolia Days
- Whole Wheat Naan from Spiceroots
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers 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 an email with your blog URL to email@example.com.