Zucchini Loaf with Walnuts & Pumpkin Seeds

  • Prep Time 15 min
  • Total Time 1 h 35 min
  • Makes: 1 loaf

Ingredients

  • 1 cup whole-wheat flour 250 mL
  • 1 cup all-purpose flour 250 mL
  • 1 tbsp baking powder 15 mL
  • 1 tsp ground cinnamon 5 mL
  • ½ tsp salt 2 mL
  • 2 eggs
  • ¾ cup plain 2% yogourt 175 mL
  • ½ cup firmly packed brown sugar 125 mL
  • ½ cup vegetable oil 125 mL
  • 1 tsp vanilla extract 5 mL
  • 2 cups grated zucchini (approx. 1 large zucchini) 500 mL
  • ½ cup pumpkin seeds 125 mL
  • ½ cup walnut pieces 125 mL
  • 1 tbsp ground flaxseeds 15 mL

Directions

  • Step 1

    Preheat 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.

  • Step 2

    In 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.

  • Step 3

    Scrape 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.

Tip

Substitute an equal amount of grated carrots for zucchini.

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Nutrition Facts

  • Nutrition Description Per serving (1/12 loaf):
  • Calories 280
  • Fat 17 g
  • Saturated Fat 2 g
  • Carbs 27 g
  • Sugar 10 g
  • Protein 7 g
  • Cholesterol 30 mg
  • Fibre 3 g
  • Sodium 210 mg