Zucchini Loaf with Walnuts & Pumpkin Seeds
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 35 m
- 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.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/12 loaf):
- Calories:
- 280
- Fat:
- 17 g
- Saturated Fat:
- 2 g
- Carbs:
- 27 g
- Fibre:
- 3 g
- Sugar:
- 10 g
- Cholesterol:
- 30 mg
- Protein:
- 7 g
- Sodium:
- 210 mg