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Zucchini, Walnut and Flaxseed Tea Bread

July 19, 2016

A little bit of a twist on the flavors and textures of carrot cake, this is a full-flavored, cinnamon-laced bread. Enjoy it as a tea cake or occasional morning treat. This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.

Zucchini, Walnut and Flaxseed Tea Bread




00 min


00 min


1 1/4 cups (155 grams) spelt

1/4 cup (30 grams) ground flaxseeds

1 1/2 teaspoons aluminum- free baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon fine sea salt

1 cup coconut palm sugar

2 large organic, pasture-raised, or antibiotic- free eggs

1/4 cup (60 mL) organic neutral-flavored oil, such as grapeseed, plus more as needed

1 cup (100 grams) shredded zucchini

1 cup (100 grams) chopped walnuts, toasted


Preheat the oven to 350°F (175°C). Oil an 8 by 4 by 3-inch (20 by 10 by 7.5 cm) loaf pan.

Cut a piece of parchment paper to fit the bottom of the pan and press it into the pan.

In a medium bowl, combine the flour, flaxseeds, baking soda, cinnamon, ginger, and salt. Set aside. In a large bowl, whisk 1/4 cup of water with the sugar and eggs. Whisk in the oil. Add the flour mixture to the egg mixture. Stir in the zucchini and walnuts.

Transfer the mixture to the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let the bread cool in the pan on a wire rack for 10 minutes, then unmold and return the bread to the rack to cool completely.

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