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
Ingredients
Preparation
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INGREDIENTS 16 SERVINGS
- 2 eggs
- 1 1/2 cup (375 milliliters) grated zucchini (about 1 large)
- 3/4 cup (175 milliliters) packed brown sugar
- 1/2 cup (125 milliliters) coconut oil or vegetable oil
- 2 1/2 cups (625 milliliters) all-purpose flour
- 2 teaspoons (10 milliliters) baking powder
- 1 teaspoon (5 milliliters) baking soda
- 2 teaspoons (10 milliliters) Pumpkin Pie Spice
- 1/4 teaspoon (1 milliliter) salt
- 3/4 cup (175 milliliters) 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)
