Serves a Crowd

Multi-Grain Zucchini Bread with Flax Seeds

July 23, 2010
0 Ratings
  • Makes 2 loaves
Author Notes

I adapted this from a buttermilk-wheat quickbread recipe in the book Vegetariana (circa 1984). It's great with a cup of coffee or tea, and freezes well. Great for using up zucchini at the end of the summer. —drbabs

What You'll Need
  • 1 3/4 cups white whole wheat flour (228 grams)
  • 1 cup all purpose flour (130 grams)
  • 1/2 cup rolled oats (45 grams)
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons whole flax seeds
  • 2 tablespoons wheat germ
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1 teaspoon kosher salt
  • 1 1/2 cups buttermilk
  • 1/2 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 2 eggs, beaten
  • 2 cups grated zucchini
  • 1/2 cup golden raisins (optional)
  • 1/2 cup toasted walnuts, chopped into small pieces (optional)
  1. Heat oven to 350. Butter and flour or pan spray 2 loaf pans.
  2. In a large bowl, whisk together the flours, oatmeal, baking powder, flax seeds, wheat germ, cinnamon, nutmeg and salt.
  3. Stir the buttermilk, maple syrup (or honey), oil, vanilla and beaten eggs together until well blended. Fold in the zucchini. Add the wet ingredients to the dry, and gently fold together till well-blended. Fold in the walnuts and raisins (if using).
  4. Pour batter into prepared loaf pans and smooth the tops. Bake at 350 for about an hour, or until a tester inserted into the center comes out clean.

See what other Food52ers are saying.

  • drbabs
  • healthierkitchen
  • AntoniaJames
  • lapadia

13 Reviews

Anna B. August 5, 2012
I replaced half of the oil with applesauce, added a few handfuls of chocolate chips, and made it as muffins. Baked at 400 for 20 minutes. Worked out very well. Thanks!
drbabs October 14, 2010
I'm so glad you liked it. I'm thinking of making this with butternut squash instead of zucchini--I have a ton right now.
healthierkitchen October 14, 2010
have you done it with pumpkin? I just made a cookie from a blog that used pumpkin puree but no butter or oil at all. Surprisingly good!
drbabs October 14, 2010
That sounds great! i'll experiment with pumpkin--great idea!
healthierkitchen August 29, 2010
Just made this today, and did one loaf pan and one pan of muffins. I haven't tasted a slice yet, but did grab a muffin, as did my husband and daughter, and so far, we've all loved them. So happy to have some healthy snacks! I do a banana bread with whole wheat flour (I usually use white whole wheat) and oatmeal which is similar to this. Loved the addition of the wheat germ and the flaxseeds (which I did buy and use!).
drbabs August 29, 2010
How funny that I just logged into the site today and saw your comment! Making muffins out of this is a great idea, and I'm glad you and your family liked them.
healthierkitchen October 14, 2010
I added the flaxseeds to my banana bread yesterday and it worked out great! Thx.
AntoniaJames August 20, 2010
I'm making this tomorrow. It looks so darn good. I've been making quick breads and muffins all summer for my sons to take as snacks when off doing their various activities. They both insist that whatever I make for them be super healthy, so this will be perfect. Can't wait to try it . . . and I happen to have all of the ingredients on hand! Stay tuned. ;o)
drbabs August 20, 2010
I hope you enjoy it!
lapadia August 20, 2010
This looks great Dr. Babs! we have a lot of zucchini right now, and they keep on growing. Also, I have often wondered about the combo spray from Trader Joes, I am going to have to get some.
drbabs August 20, 2010
I know we're supposed to use butter and flour if we're serious bakers, but that stuff is so darn easy.
healthierkitchen August 20, 2010
looking forward to trying this one - it's right up my alley! I haven't ever used flaxseeds (I think they're in my breakfast cereal), though I know I should. Do you think it will work without?
drbabs August 20, 2010
Yes, it's very forgiving--I hope you enjoy it!