Zucchini Bread
Nutrivore Score: 232
Ingredients
- 3 eggs
- 1 cup maple sugar or brown sugar, cane sugar, or your favorite granulated sugar
- 1 cup olive oil or your favorite vegetable oil
- 1 tablespoon vanilla
- 4 cups zucchini coarsely grated, about 2 pounds, or 3 – 4 medium zucchini
- 2 cups cassava flour or all purpose flour or your favorite gluten-free flour blend
- 2 teaspoons baking soda
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 cup walnuts chopped
- coconut oil and additional cassava flour to grease and flour pans
Instructions
- Preheat oven to 350F. Grease and flour two loaf pans.
- Beat together eggs, sugar, olive oil, and vanilla. Stir in zucchini.
- Combine flour, baking soda, allspice, nutmeg, ginger and salt. Add to egg mixture and stir to fully incorporate. Fold in walnuts.
- Pour half of the batter into each of the two prepared loaf pans.
- Bake for 1 hour.
- To remove from loaf pans, simply invert onto a cutting board or cooling rack. Cool on a cooling rack.
- Store in an airtight container at room temperature for up to four days.
Nutrition
Nutrition Facts
Zucchini Bread
Amount per Serving
Calories
234
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
25
mg
8
%
Sodium
239
mg
10
%
Potassium
138
mg
4
%
Carbohydrates
22
g
7
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
2
g
4
%
Vitamin A
87
IU
2
%
Vitamin C
5
mg
6
%
Calcium
43
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
To calculate the Nutrivore Score of this recipe and to optimize nutrient density, I use olive oil, cassava flour and maple sugar.