This healthy zucchini loaf is so moist and tender. The cinnamon and nutmeg adds a pundent flavour and the walnuts gives it that crunch making it the best zucchini loaf recipe!
You are probably wondering why this is the best zucchini loaf. Well, when I first had this zucchini loaf, I thought oh my goodness, what an amazing and delicious loaf!
My late sister Kathy made this loaf years ago and now I have made this loaf every year since when fresh local zucchini is in season. It’s moist and the warm Autumn spices adds so much flavour. I have made this with olive oil and it turns out perfectly with no olive oil taste, the walnuts adds a crunch and so healthy for us! I hope you make this delicious loaf, it’s perfect for breakfast or brunch or a lovely snack with a cup of coffee or tea. Try my Healthy Zucchini Muffins with Maple Syrup. So delicious as well.
Whether you make this zucchini loaf or my zucchini muffins, you will want to add these recipes to your collection.
INGREDIENTS AND TIPS FOR THIS RECIPE
DRY INGREDIENTS:
Flour: all-purpose flour is what you will need for this recipe, and I have made this loaf with light spelt flour and the results were moist and tender.
Sugar: adds sweetness and I use fine raw sugar, as it has been through less processing. However, regular white sugar works as well for this recipe. Sugar is added to the wet ingredients.
Leavening agents: baking powder and baking soda are both added to help it rise
Salt: is needed to enhance the flavours in this loaf
Spice: cinnamon and nutmeg adds a warmth and autumn flavour to this zucchini loaf recipe, a perfect addition
Walnuts: adds texture and flavour to the already perfect loaf. Feel free to add seeds as well.
WET INGREDIENTS:
Eggs: adds moisture and helps this loaf to rise
Vegetable oil: I used organic avocado oil and other vegetables oil can be used, light olive oil is a good option
Vanilla extract: always love the flavour
Zucchini: adds moisture and some flavour to this recipe. Personal choice to grate it finely or regular grating
HOW TO MAKE THIS RECIPE
Preheat oven to 350°F. Grease loaf pan or line pan with parchment paper and set aside.
Measure and whisk the dry ingredients in a medium bowl. Using a large bowl, measure and whisk the wet ingredients together until well combined.
Stir the grated zucchini into the wet ingredients with a wooden spoon just until it’s the ingredients are combined and moisted. Add the dry ingredients to the zucchini mixture and mix just until it’s combined. Add the chopped walnuts.
Pour batter into loaf pan. Bake 50 -60 minutes, until toothpick inserted into the center of the loaf comes out clean. Remove from the oven and allow to cool for 15-20 minutes before removing it from the pan.
Serve warm or allow to cool on cooling rack. Cover tightly to avoid drying out once cooled.
DID YOU KNOW....
I will often make this loaf and share it with family and friends. It makes a perfect gift. It has a moist texture, and lovely flavour and it is healthy too. Zucchini is a healthy vegetable that consists of several vitamins and minerals, antioxidants, healthy for digestion, reduces blood sugar levels and aids in weight loss. So enjoy those zucchini’s you have in your garden or refrigerator, and enjoy every bite!
Store this loaf in an air tight container at room temperature for 2-3 days. This loaf freezes well for up to 4 months.
Best Zucchini Loaf
Equipment
- 1 9 x 5 inch loaf pan or (23 x 13 cm)
Ingredients
- 2 eggs, beaten
- 2/3 cup fine raw sugar
- 1/2 cup avocado or olive oil
- 1 tsp pure vanilla extract
- 1½ cup zucchini, grated
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 3/4 cup walnuts, chopped
Instructions
- Preheat oven to 350°F. Grease loaf pan or line pan with parchment paper and set aside.
- In a large bowl, beat eggs until frothy. Then whisk in sugar, oil and vanilla extract. Stir in grated zucchini and set aside.
- In separate medium bowl, combine flour, baking powder, baking soda, salt, nutmeg and cinnamon.
- Combine dry ingredients into zucchini mixture and stir just until moisten. Fold in most of the chopped walnuts. Pour batter into loaf pan. Top with the remaining of the walnuts.
- Bake 50 -60 minutes, until toothpick inserted into the center of the loaf comes out clean. Remove from the oven and allow to cool for 15-20 minutes before removing it from the pan.
- Serve warm or allow to cool on cooling rack. Cover tightly to avoid drying out once cooled.
