Zucchini Sausage Walnut Bread

Author Notes

I once had a delicious, sweet breakfast bread for brunch that had currants and sausage hidden inside. I thought it would be a great breakfast on-the-go or even better toasted in butter and enjoyed with coffee at home. Over time, I have reduced the sugar and added in some heartier items like oats and walnuts. The result is a slightly sweet, dense breakfast bread with a lot of zucchini and sustaining love folded in. I make two loaves and freeze the slices to thaw and enjoy as needed.

A note on the zucchini: I usually shred, salt, drain, and freeze our garden zucchini in cupcake tins. When thawed, they yield even more liquid. I doubt you could get as much liquid out using fresh zucchini which I imagine might yield a moister bread. I have also used whole wheat pastry flour which makes a lighter bread, but I actually prefer the toothiness of this version. —savorthis

Test Kitchen Notes

This dense, moist quick bread is perfect for breakfast and mid-meal snacks, either at home or on the go. The savory sausage is perfectly balanced by hints of brown sugar, while the walnuts add a pleasant texture and green flecks of shredded zucchini make this bread lovely to look at. The recipe makes two loaves and it’s a good thing—one doesn’t last long. —cakesy