Best Zucchini Loaf
This healthy moist zucchini loaf is delicious and makes a lovely addition for breakfast or afternoon snack.
Servings: 12
Calories: 239kcal
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.
Nutrition
Calories: 239kcal | Carbohydrates: 24g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 236mg | Potassium: 62mg | Fiber: 3g | Sugar: 9g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg