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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 chopping 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.
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