Zucchini Carrot Walnut Bread
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Serving Size: One 1/2 inch slice
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 8
Instructions
- Preheat oven to 350 degrees. Line an 8x5 inch loaf pan with parchment paper.
- In a medium bowl stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl whisk together the eggs and the brown sugar. Add vegetable oil, maple syrup, and vanilla, and mix again until well blended. Add about half of the flour mixture and mix just until incorporated. Add remaining flour mixture and continue to mix until combined. Fold in the zucchini and carrot.
- Pour batter into the prepared loaf pan. Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Let cool for 15 to 20 minutes before removing from pan.
Cook Times
Ingredients
Ingredients
- 1 ¾ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- 2 teaspoon pumpkin pie spice
- 2 egg
- 2/3 cup brown sugar packed
- 1/2 cup avocado oil
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 ½ cup zucchini grated
- ½ cup carrot grated
- ½ cup walnuts chopped
Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Measuring cups and spoons, Oven, Peeler, Sharp KnivesNutrition
Calories: 391kcal | Carbohydrates: 49g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 323mg | Potassium: 214mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1445IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg
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