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.

10m
Prep time
1h 10m
Cook time
220
Calories
10
Ingredients
16
Servings

What you'll need

Pumpkin Pie Spice

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

Nutrition information (per Serving)

220Calories
25mgCholesterol
170mgSodium
5gProtein
11gTotal Fat
1gFiber
25gCarbohydrates

Preparation

Preheat oven to 350°F (180°C).
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.
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.

Reviews

Zucchini Walnut Loaf