• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Listen to the Latest Podcast EpisodeAnd We’re Back! Introducing: Diabetes Digital
Food Heaven Made Easy

Food Heaven Made Easy

Black Registered Dietitian Nutritionists | Intuitive Eating Dietitians

  • About
  • Press
    • Diabetes Digital
    • Start Here
    • Podcast
      • Hookup Codes
    • Work With Us
    • Resources
      • Recipes
      • Blog
      • Cookbook
      • Books We Love
    Looking for nutrition counseling with expert registered dietitians?
    Get Started

    Spiced Ginger Zucchini Bread

    Breakfast, Sweets

    This post is sponsored by Thrive Algae Oil.  Thank you for supporting the growth of Food Heaven!!

    Anybody else in the holiday spirit? Once November hits, I start thinking comfort foods, seasonal produce, thick woven sweaters, and…Spiced Zucchini Ginger Holiday Bread! At my farmers market, they always sell zucchini bread when the weather starts to cool down, and it tastes SO good. I figured I’d give it a shot myself, and this one right here is a winner.

    Zucchini is a type of summer squash that can typically be found all year long. Its peak months are from June to late August, but they’re available during the cooler months as well. It is an excellent source of vitamin C, vitamin B12, and manganese. Zucchini also provides vitamin A, potassium, phosphorous, and folate. We love freezing zucchini and adding it to smoothies, and also like to throw it into stews and salads. I love that this vegetable is so flexible, and can be enjoyed in sweets like this one! 

    Alright, so let’s get started! Preheat the oven to 350F. In a bowl, sift your dry ingredients well- the flour, sugar, baking powder and soda, salt, cinnamon, and nutmeg. In another bowl, beat the rest of the ingredients- the eggs, oil, grated zucchini, walnuts, vanilla extract, and grated ginger. Add the wet ingredients into the dry, and mix together until combined. Avoid over-mixing. An electric hand mixer will help to make this easier!
     
    Once done, pour into an oiled loaf pan (we used a 8×4″ pan, anything close to those dimensions work!) Bake for 50 minutes, or until a toothpick comes out clean from the center. Allow to cool for 20 minutes, slice and enjoy! Store in the fridge for up to 5 days or freeze the leftovers! Thaw and reheat when ready to enjoy! 
     
    As always, let us know if you give this recipe a try! Have a happy and joyful holidays <3 
     
    First photo by Evangelina Silina 
    Print
    Holiday Spiced Zucchini Walnut Bread
    Servings: 8
    Ingredients
    • 1 cup all purpose flour
    • 3/4 cup granulated sugar
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 tablespoon ground cinnamon
    • pinch nutmeg
    • 2 eggs
    • 1/2 cup vegetable oil
    • 1 cup grated zucchini
    • 1/2 cup crushed walnuts
    • 1 teaspoon vanilla extract
    • 1" knob grated ginger
    Instructions
    1. Preheat the oven to 350F
    2. In a bowl, sift your dry ingredients well- the flour, sugar, baking powder and soda, salt, cinnamon, and nutmeg.

    3. In another bowl, beat the rest of the ingredients- the eggs, oil, grated zucchini, walnuts, vanilla extract, and grated ginger.

    4. Add the wet ingredients into the dry, and mix together until combined. Avoid over-mixing. An electric hand mixer will help to make this easier!

    5. Once done, pour into an oiled loaf pan (we used a 8x4" pan, anything close to those dimensions work!)

    6. Bake for 50 minutes, or until a toothpick comes out clean from the center.
    7. Allow to cool for 20 minutes, slice and enjoy!

    8. Store in the fridge for up to 5 days or freeze the leftovers! Thaw and reheat when ready to enjoy

    0 Comments

    You Might Also Like

    Cranberry-Almond Energy Balls
    Menemen (Turkish Scrambled Eggs with Tomatoes)
    Frozen Mocha
    Creamy Roasted Garlic Mashed Potatoes
    Crispy Roasted Brussel Sprouts w/ Lemon Zest

    Share the Love

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Search

    Let’s Connect

    Meet Wendy & Jess

    Registered Dietitians & BFF's. We're probably busy eating right now.

    Subscribe to our Podcast

    food heaven podcast

    Podcast Hookup Codes

    food heaven podcast hookup codes

    Meet Wendy & Jess

    Registered Dietitians & BFF's. We're probably busy eating right now.

    Footer

    • Diabetes Digital
    • Our Story
    • Recipes
    • Resources
    • Articles
    • Contact
    • Policies
    Join Our Exclusive Email List!
    Subscribe for our free 3-step audio course to achieve food freedom
    © Food Heaven Made Easy
    In order to provide you with the best service, our website uses cookies. By continuing to browse the site you are agreeing to our Privacy Policy I consent
    Privacy Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT