Ingredients
- 3 cups shredded zucchini
- 3 cups all-purpose whole-wheat flour
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¾ cup canola oil or olive oil
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F/180°C. Grease two 8-inch-by-4-inch (20-centimeter-by-10-centimeter) loaf pans with nonstick spray.
- After shredding zucchini, line a bowl with a paper towel or a kitchen towel. Let zucchini set for a few minutes in towel, then squeeze out excess liquid.
- Combine flour, baking soda, baking powder and spices in a large bowl. In a separate bowl, whisk oil, eggs, vanilla and sugars.
- Add zucchini and nuts to flour mixture, then pour egg mixture over it. Gently stir to combine until flour is no longer visible. Divide batter between 2 loaf pans.
- Bake 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow loaves to cool in pan 10 minutes, then turn them out onto a wire rack to cool completely.
- Loaves will keep in an airtight container for several days. They can be wrapped in foil and frozen for up to 3 months. Thaw in the fridge overnight or in a warm oven for 20 minutes.
Nutrition Facts
Serving: 1slice | Calories: 374kcal | Carbohydrates: 41g | Protein: 6g | Fat: 22g