Zucchini Loaf with Walnuts & Pumpkin Seeds
Prep Time
Makes
Cooking Mode
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp salt
2 eggs
¾ cup plain 2% yogourt
½ cup firmly packed brown sugar
½ cup vegetable oil
1 tsp vanilla extract
2 cups grated zucchini (approx. 1 large zucchini)
½ cup pumpkin seeds
½ cup walnut pieces
1 tbsp ground flaxseeds
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp salt
2 eggs
¾ cup plain 2% yogourt
½ cup firmly packed brown sugar
½ cup vegetable oil
1 tsp vanilla extract
2 cups grated zucchini (approx. 1 large zucchini)
½ cup pumpkin seeds
½ cup walnut pieces
1 tbsp ground flaxseeds
Directions
1Preheat oven to 350°F (180°C). Grease 9 x 5-in. (1.9 L) loaf pan. In large bowl, combine flours, baking powder, cinnamon and salt. Set aside.
2In separate bowl, whisk together eggs, yogourt, brown sugar, vegetable oil and vanilla. Pour over flour mixture and mix until just combined. Fold in zucchini, pumpkin seeds, walnuts and flaxseeds.
3Scrape batter into prepared loaf pan, smoothing top. Bake in centre of oven 55 min. to 1 hr., or until top of loaf is golden brown and skewer inserted into centre comes out clean. Cool loaf in pan 15 min. before turning out onto cooling rack to cool completely.
Tips
1
Substitute an equal amount of grated carrots for zucchini.
Disclaimer
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Personal Note
Personal Note
