Chock-full of zucchini and using olive oil and cassava flour, this zucchini bread recipe packs a greater nutrient punch than your average recipe.
What makes this recipe special? It actually sneaks in some really healthy ingredients. Cassava flour, with a Nutrivore Score of 224 replaces traditional wheat flour with a Nutrivore Score of just 66, upping the nutrient value of this recipe. I also recommend using a high-quality olive oil like and an unrefined cane or maple sugar. If you like, you can replace the walnuts with pecans or any other favorite nut or seed.
Zucchini Bread
Nutrivore Score: 232
Ingredients
- 3 eggs
- 1 cup maple sugar or unrefined cane sugar
- 1 cup olive oil
- 1 Tablespoon vanilla
- 4 cups coarsely grated zucchini about 2 pounds, or 3 – 4 medium zucchini
- 2 cups cassava flour
- 2 teaspoons baking soda
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 cup chopped walnuts
- 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
2343
% Daily Value*
Fat
154
g
237
%
Saturated Fat
21
g
131
%
Trans Fat
0.03
g
Polyunsaturated Fat
41
g
Monounsaturated Fat
87
g
Cholesterol
246
mg
82
%
Sodium
2395
mg
104
%
Potassium
1383
mg
40
%
Carbohydrates
225
g
75
%
Fiber
9
g
38
%
Sugar
114
g
127
%
Protein
24
g
48
%
Vitamin A
871
IU
17
%
Vitamin C
52
mg
63
%
Calcium
433
mg
43
%
Iron
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
