Cooking for Wellness

Zucchini Bread

Oct. 5, 2016

zucchini breadYield:

  • 1 loaf


  • 1½ cups whole wheat pastry flour (See Notes below)
  • ¾ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 ½ tsp pumpkin pie spice
  • ½ cup chopped walnuts
  • ¼ cup dried currants
  • 2 large eggs
  • 2 Tbsp canola oil or melted coconut oil
  • ½ cup applesauce
  • ¼ cup brown sugar, packed
  • 1 tsp vanilla extract
  • 2 cups grated zucchini


  1. Preheat the oven to 350 degrees F. Lightly grease 9-inch loaf pan. Set aside.
  2. In a medium bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, salt, pumpkin pie spice. Stir in the chopped walnuts and currants. Set aside.
  3. In a large bowl, lightly whisk the eggs. Mix in the oil, applesauce, brown sugar and vanilla extract. Stir in the grated zucchini.
  4. Add the flour mixture to the liquid ingredients. Stir with a wooden spoon until just combined. (Do not overmix the batter)
  5. Pour the batter into the prepared loaf pan. Bake for 40 to 45 minutes, or until a toothpick inserted comes out with a few clinging crumbs.
  6. Let cool in the baking tin on a rack for 20 minutes, then remove from pan. Let cool completely before slicing.


  • If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour.
  • You can bake this mixture in a muffin tin or mini-loaf pans. Adjust cooking time.