Veggie Zucchini Bread with Walnuts - Vegetarian
The Garden Fresh Zucchini Walnut Loaf brings together the delightful flavors of freshly grated zucchini and crunchy walnuts in a moist, beautifully spiced bread. Perfectly balanced with the sweetness of brown sugar and the warmth of cinnamon and nutmeg, every slice offers a comforting and nutritious bite.
Ingrédients
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 cup walnuts, chopped
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup olive oil
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup Greek yogurt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs and mix in the olive oil, granulated sugar, brown sugar, vanilla extract, and Greek yogurt until smooth.
- Stir in the grated zucchini until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for about 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 35g | Protéines: 6g | Fat: 18g | Sucre: 18g
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