I was given some vegetables last week, and one of those veggies was an enormous zucchini! We grated the zucchini for this recipe, and didn't even use the whole thing. It would have produced about five cups worth, but we only needed three. Check this thing out:
Pecans add heart healthy monounsaturated fats, fibre and protein. You can swap the pecans for walnuts in this recipe if you prefer. We buy the giant bags of pecans, walnuts and almonds from Costco, which are much cheaper than buying pecans from the grocery store. I ground the pecans up in the food processor, so some were ground finely like almond flour, but left some in small chunks to add some texture. I measured 1 cup of pecans whole, then ground them, so it was probably a little less than 1 cup after that.
3 cups zucchini, grated
2 cups whole wheat flour
1 cup pecans, pulse in food processor to small chunks
1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tbsp cinnamon
3 eggs, beaten
1 tsp pure vanilla extract
1/2 cup pure maple syrup
1/3 cup coconut oil
Canola spray, for greasing loaf pan
Preheat oven to 350°F. Grease a loaf pan with canola oil spray.
Grate zucchini and set aside.
In a large bowl, combine whole wheat flour, baking soda, baking powder, salt and cinnamon and mix together. Add pecans to bowl and mix again.
In a second bowl, add vanilla extract, maple syrup and coconut oil and mash together with a fork. Add eggs and mix together. Pour zucchini into the bowl and mix again.
Pour wet ingredients into dry and fold together. Transfer batter to loaf pan. Bake for 50-60 minutes. Insert a toothpick into the centre of the loaf, if the toothpick comes out clean, the loaf is done. Set on a cooling rack and run a paring knife around the sides of the loaf to loosen it.
Nutrition (1 slice)
Saturated fat 6.2g