Although I can’t say I ever saw this type of zucchini bread in Italy, Italians are well known to be frugal with their fresh fruits and vegetables and hate to let anything go to waste. My Italian Mother-In-Law makes a zucchini bread similar to this one in the summer when her garden is overflowing with fresh zucchini and everyone begins to complain about yet another zucchini side dish. This recipe seems a perfect solution to that pesky zucchini overabundance that all gardeners seem to face at one time or another.
My original recipe was very good, but I had an urge to make it just a little healthier this past week, so I substituted whole wheat pastry flour for the all-purpose flour, and added two tablespoons of ground flax seeds into the dough as well and quite honestly it is just as good as my original. Although this quick bread is delicious on it’s own, I love to spread slices of this bread with some light cream cheese and with the addition of some fresh fruit, it has become one of my favorite light lunches. This is a very moist, delicious, not too sweet quick bread that everyone in the family, including the kids will love. Just don’t tell them there are three whole zucchini squash hidden inside, and they will never know!
Deborah Mele 2011
- 1 Cup Walnuts
- 1 Cup Granulated Sugar
- 3/4 Light Olive Oil
- 1 Teaspoon Vanilla Extract
- 3 Large Eggs
- 2 1/3 Cups Whole Wheat Pastry Flour
- 1 1/2 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- Dash of Salt
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Nutmeg
- 2 Tablespoons Ground Flax Seeds (Optional)
- 3 Medium Zucchini, Grated (About 3 1/2 Cups Grated)
- Preheat the oven to 350 degrees F. Butter and flour a 8 x 4 inch loaf pan.
- Lightly toast the walnuts on a baking sheet until lightly browned, then cool, and chop.
- Beat the oil and sugar together until smooth, and then add the eggs one by one, beating well between each addition.
- Add the vanilla and mix.
- Sift together the flour, baking powder and soda, salt, cinnamon, and nutmeg.
- Fold the flour mixture into the eggs along with the zucchini, flax seeds, and walnuts, and stir just until well mixed.
- Pour the mixture into your prepared loaf pan and bake for about an hour, or just until a skewer comes out clean.
- Let cool for 15 minutes then remove from the loaf pan.
- Serve warm or at room temperature.
- This bread stores well wrapped in foil in the refrigerator for days or also freezes really well if wrapped airtight for three months.