It’s simply delicious! Eat it warm—yum! Once you try it, you won’t be able to stop making it.
We all know about banana bread, but zucchini loaf is just as delicious and nutritious—for breakfast or a snack.
I have been baking zucchini loaf for a very long time, but I just watched the latest episode of “Savourer” starring nutritionist Genevière O’Gleman on ICI Télé. I tweaked my recipe and added oats for more fibre. This loaf can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months.
6 to 8
|unpeeled zucchinis, grated||2 medium or 1 large|
|brown sugar, packed||125 ml (½ cup)|
|vegetable oil||60 ml (¼ cup)|
|vanilla extract||10 ml (2 teaspoons)|
|whole wheat flour||375 ml (1 ½ cup)|
|quick oats||250 ml (1 cup)|
|baking powder||10 ml (2 teaspoons)|
|ground cinnamon||5 ml (1 teaspoon)|
|walnuts, chopped||250 ml (1 cup)|
|walnuts, chopped||125 ml (½ cup)|
|chocolate chips||125 ml (½ cup)|
|powdered sugar (optional)|
- Position the baking rack in the middle of the oven. Preheat the oven to 350 °F (180 °C). Grease a loaf pan and line with a strip of parchment paper that is the same width, but a bit longer than the pan. Use the overlap as a handy grip when its time to remove the loaf from the pan.
- Thoroughly wash the zucchinis and then grate them with the peel on until you have about 2 cups (500 ml).
- In a large bowl, mix the eggs and brown sugar together with a fork.
- Add the oil, vanilla and zucchini. Mix well.
- Stir in the flour, oats, baking powder and cinnamon. Add the walnuts and/or chocolate chips and mix.
- Pour the batter into the loaf pan. Bake for 1 hour or until a toothpick inserted comes out clean.
- Once cooled, sprinkle lightly with powdered sugar.