Zucchini Walnut Poppy Seed Bread Recipe

Name: Zucchini Walnut Poppy Seed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Whole Wheat Flour; 3/4 cups All-purpose Flour; 1-1/2 teaspoon Cinnamon; 1/4 teaspoons Freshly Grated Nutmeg; 1/4 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 3/4 cups Sugar; 1/4 cups Vegetable Oil; 1/2 cups Unsweetened Applesauce; 1 whole Egg; 1 teaspoon Vanilla; 1-1/2 cup Shredded Zucchini; 1/4 cups Chopped Walnuts; 1 Tablespoon Poppy Seeds

Servings: persons

3/4 cups Whole Wheat Flour
3/4 cups All-purpose Flour
1-1/2 teaspoon Cinnamon
1/4 teaspoons Freshly Grated Nutmeg
1/4 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
3/4 cups Sugar
1/4 cups Vegetable Oil
1/2 cups Unsweetened Applesauce
1 whole Egg
1 teaspoon Vanilla
1-1/2 cup Shredded Zucchini
1/4 cups Chopped Walnuts
1 Tablespoon Poppy Seeds

1
Preheat oven to 350u00b0F. In a medium bowl, mix together the flours, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside. In a large bowl, mix together the sugar, oil and applesauce. Mix in the egg and vanilla. Fold in the zucchini.
2
Add the dry ingredients to the wet and stir just to combine. Mix in the walnuts and poppy seeds; do not over mix.
3
Spray a loaf pan with Baker's Joy and pour batter into the pan. Bake for 45-50 minutes, or until an inserted toothpick comes out clean (or to your liking). Cool pan on its side on a cooling rack. Serve.
4
Makes 1 loaf or 12 muffins. Easily double recipe for 2 loafs.
5
For more photos, see the related blog post.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cups Whole Wheat Flour, 3/4 cups All-purpose Flour, 1-1/2 teaspoon Cinnamon, 1/4 teaspoons Freshly Grated Nutmeg, and more.

Yes, Zucchini Walnut Poppy Seed Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Walnut Poppy Seed Bread

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