breads rolls and muffins

Zucchini Walnut Loaf

Baked until moist and tender, enjoy a slice of this aromatic zucchini bread as a quick snack, breakfast with coffee, or as dessert with fruit and whipped cream.
10 min
PREP TIME
1h 10 min
COOK TIME
220
CALORIES
10
INGREDIENTS
16
Servings

INGREDIENTS

  • 2 eggs
  • 1 1/2 cup (375 ml) grated zucchini (about 1 large)
  • 3/4 cup (175 ml) packed brown sugar
  • 1/2 cup (125 ml) coconut oil or vegetable oil
  • 2 1/2 cups (625 ml) all-purpose flour
  • 2 tsps (10 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 2 tsps (10 ml) Pumpkin Pie Spice
  • 1/4 tsp (1 ml) salt
  • 3/4 cup (175 ml) chopped walnuts

Preparation

  • 1 Preheat oven to 350°F (180°C).
  • 2 In large bowl, whisk eggs, zucchini, sugar and oil. In separate bowl, whisk flour, baking powder, baking soda, Pumpkin Pie Spice and salt; stir into egg mixture just until combined. Stir in walnuts. Spread in greased or parchment paper-lined 9x5-inch (23x13 cm/2 L) loaf pan.
  • 3 Bake 60 minutes, or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Remove from pan; let cool completely.

NUTRITION INFORMATION

(per Serving)

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