This sweet and nutty spice bread is deliciously moist thanks to one special ingredient: zucchini!
- 2 cup Zucchini, fresh – grated
- 3/4 cup Vegetable Oil – or preferred cooking oil
- 2 Eggs, whole large
- 1/2 cup Greek Yogurt, plain, non-fat
- 1/4 cup Agave Nectar
- 1 tsp Vanilla Extract
- 3 cup All-Purpose Flour
- 1/2 cup Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Cinnamon, ground
- 1/2 tsp Nutmeg, ground
- 1 cup Walnuts, raw, unsalted – chopped
Preheat oven to 350 degrees F. Spray desired baking loaf or muffin pan with cooking spray.
Grate the zucchini using the large grate blade. Do not drain liquid.
Chop walnuts using the chop blade.
In a large bowl, add the grated zucchini, vegetable oil, eggs, Greek yogurt, agave nectar, and vanilla extract. Whisk until well combined.
Combine all the dry ingredients: all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
Mix dry ingredients into wet ingredients until well-incorporated. Do not over-mix. Gently stir in the chopped walnuts.
Pour the batter into the baking pan. Bake for 45 to 50 minutes. A clean toothpick inserted into the center of the bread should come out clean.
Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
Recipe: Zucchini Bread
Serving in this recipe: 8
|Total Fat: 31.8 g||48.9%|
|Saturated Fat: 3 g||14.8%|
|Cholesterol: 47.3 mg||15.8%|
|Sodium: 476 mg||19.8%|
|Total Carbs: 60.1 g||20%|
|Dietary Fiber: 2.7 g||11%|
|Sugar: 21.8 g|
|Protein: 10.7 g||21.3%|
|Vitamin A: 1.5%||Vitamin C: 8.8%|
|Calcium: 8.7%||Iron: 16.9%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Can be made with
You may also like.
No Blender? No Problem!
It's all good, we've got just the button for you.