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Healthy dessertVegetarianBalancedGrains & porridges€

Moist Zucchini Bread with Walnuts and Cinnamon

Name: Moist Zucchini Bread with Walnuts and Cinnamon
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 12
Ingredients: 250 g Flour, bread, white, enriched, unbleached; 1 tsp BAKING POWDER; 0.5 tsp Leavening agents, baking powder, double-acting, straight phosphate; 0.5 tsp Salt, table, iodized; 2 tsp Spices, cinnamon, ground; 0.25 tsp Spices, nutmeg, ground; 2 piece Eggs, Grade A, Large, egg whole; 100 g Sugars, brown; 80 g Oil, coconut; 120 g Yogurt, Greek, plain, whole milk; 1 tsp Vanilla extract; 300 g Squash, summer, green, zucchini, includes skin, raw; 60 g Nuts, walnuts, English, halves, raw

The juiciest zucchini bread recipe that stays fresh for several days. Made with less oil and Greek yogurt for the perfect texture without the guilt.

Prep time15 min

Cook time50 min

Total time65 min

Servings12

Recipe

Flour, bread, white, enriched, unbleached250 gBAKING POWDER1 tspLeavening agents, baking powder, double-acting, straight phosphate0.5 tspSalt, table, iodized0.5 tspSpices, cinnamon, ground2 tspSpices, nutmeg, ground0.25 tspEggs, Grade A, Large, egg whole2 pieceSugars, brown100 gOil, coconut80 gYogurt, Greek, plain, whole milk120 gVanilla extract1 tspSquash, summer, green, zucchini, includes skin, raw300 gNuts, walnuts, English, halves, raw60 g

Oblong loaf pan (approx. 25 cm)GraterTwo bowls (larger and smaller)WhiskSilicone spatula.

Per servingTotal

Calories:229.3 kcal2751.8 kcal

Protein:5.5 g66 g

Carbohydrates:26.1 g312.9 g

Fiber:1.5 g17.8 g

Water:41.7 ml499.8 ml

Fat:11.6 g139.2 g

Micronutrients

Sugar:8.8 g105.4 g

Saturated fat:6.4 g76.6 g

Cholesterol:32.3 mg387.6 mg

Sodium:139.8 mg1677.3 mg

Potassium:140.6 mg1687.4 mg

Calcium:86.7 mg1039.9 mg

Iron:1.4 mg17 mg

Magnesium:20.6 mg247.3 mg

Zinc:0.6 mg6.9 mg

Phosphorus:97.5 mg1170.1 mg

Vitamin C:3.9 mg46.2 mg

Vitamin A:13.7 µg164.6 µg

Vitamin D:0.2 µg2 µg

Vitamin B12:0.2 µg1.8 µg

Instructions

1Preheat the oven to 175 °C. Grease and flour a loaf pan, or line it with baking paper. Coarsely grate the zucchini. Important: do not squeeze the zucchini completely dry! Just gently blot it with a paper towel, since we need its water for the moistness of the bread.
2In a large bowl, mix the dry ingredients: flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir so the spices are evenly distributed.
3In a medium bowl, whisk together the eggs, brown sugar, oil, Greek yogurt and vanilla. Mix until the mixture is smooth and creamy.
4Pour the wet ingredients into the dry ones. Gently fold with a spatula until the flour is moistened. While the mixture is still a bit "wet", fold in the grated zucchini and walnuts. Mix just enough to combine everything. Don't overmix, so the bread doesn't turn out dense.
5Pour the thick batter into the prepared loaf pan and smooth it out with a spatula.
6Bake for 45–55 minutes. Check with a toothpick – insert it into the center of the bread; if it comes out clean or with a few moist crumbs (no liquid batter), the bread is done.
7Leave the bread in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. The flavors develop best once the bread has cooled.

Nutritional benefits

Thanks to the omega-3 fatty acids from walnuts, this snack supports heart and cardiovascular health as well as brain function.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.