Zucchini Walnut Bread with Agave
A dense, moist zucchini bread loaded with walnuts.
Servings 12
Cost 5
Ingredients
- 2 large eggs
- ⅓ cup vegetable or olive oil
- ¾ cup agave syrup (240 grams)
- 2 teaspoons vanilla extract
- 1 ⅔ cups raw zucchini, grated and drained by pressing (240 grams)
- 2 cups whole wheat pastry flour or equivalent** (240 grams)
- 2 teaspoons cinnamon
- ¾ teaspoon salt scant
- ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ cup chopped walnuts (I use 1 full cup now)
Instructions
- Preheat oven to 350 degrees F. Grease an 8 ½ by 4 ½ inch loaf pan and line with a strip of parchment paper just to help prevent sticking. If you are feeling lucky, skip the parchment and just grease and flour.
- Beat together the eggs, oil, agave and vanilla. Stir in the zucchini.
- Mix the flour, cinnamon, salt, baking powder and baking soda together in a second bowl. Add flour mixture to zucchini mixture and stir until blended. Stir in the nuts.
- Pour batter into the pan and bake for 55 to 60 minutes or until toothpick inserted comes out clean. Let cool for about 10 minutes in the pan, then remove from the pan and let cool completely.
Notes
If you don't have whole wheat pastry flour you can use 2 cups minus 2 tablespoons of all-purpose which should be 240 grams.