Scrumptious Zucchini Loaf
Makes: 2 Loafs
Prep time: 15 minutes
Total time: 1 hour 15 minutes
1 cup (250 mL) Compliments 5 Fruit Medley
3 cups (750 mL) zucchini, grated with skin (about 3 whole zucchinis)
2 1/4 cups (560 mL) all-purpose flour
2 tsp (10 mL) baking soda
1 tbsp (15 mL) cinnamon, ground
1/4 tsp (1 mL) nutmeg, ground
1 tsp (5 mL) salt
3 eggs, beaten
1 1/3 cup (325 mL) sugar
3/4 cup (175 mL) vegetable, canola or olive oil
2 1/2 tsp (12 mL) vanilla extract
1 1/2 cups (375 mL) Compliments Pecan Pieces
- Soak fruit medley in warm water for 20-30 minutes, and then drain; set aside.
- Wash zucchini, trim the ends and grate with a medium sized shredder.
- Pre-heat oven to 350°F/180°C and grease/flour two loaf pans and set aside.
- In a small bowl toss together walnuts, drained fruits with 2 tbsp of flour. In a separate large bowl sift together flour, soda, spices and salt.
- In a medium bowl, add the sugar and oil to the beaten eggs, a little at a time, and continue beating for another 3-5 minutes. Mixture should be light in colour and thick.
- Add vanilla to the egg mixture, stir, and then add in the zucchini.
- Add the wet ingredients to dry ingredient. Stir enough just to combine, do not over mix.
- Fold the nut and fruit mixture into the batter and pour into prepared pans. Bake in the oven for about 50 minutes or until a toothpick inserted comes out clean.
- Remove to a rack to cool for at least 10 minutes.
Nutritional Analysis per Serving:
Energy: 300 (kcal)
Protein: 4 g
Fat: 15 g
Saturated Fat: 2 g
Cholesterol: 35 mg
Carbohydrates: 37 g
Fibre: 2 g
Sodium: 250 mg
Potassium: 97 mg
