Zucchini, Pecan & Berry Loaf
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 15 m
- Serves
- Serves 2
Ingredients
- 1
- Five Fruit Medley
- 250
- 3
- zucchini, grated with skin (approx. 3 zucchinis)
- 750
- 2 1/4
- All-Purpose Flour
- 560
- 2
- baking soda
- 10
- 1
- Ground Cinnamon
- 15
- 1/4
- Ground Nutmeg
- 1
- 1
- salt
- 5
- 3
- eggs
- 0
- 1 1/3
- sugar
- 325
- 3/4
- vegetable oil
- 175
- 2
- Pure Vanilla Extract
- 10
- 1 1/2
- Pecan Pieces
- 375
Directions
Step 1
Soak fruit medley in hot water for 20-30 minutes, drain and set aside.
Step 2
Pre-heat oven to 350°F/180°C and grease and flour two loaf pans. In a small bowl combine walnuts and fruit medley, then add 2 tbsp flour and mix to coat. In a separate large bowl, sift together flour, baking soda, spices and salt.
Step 3
Whisk eggs in a medium bowl, then gradually add sugar and oil while whisking vigorously for several minutes until mixture is light and thick. Add vanilla and zucchini to egg mixture; stir to combine. Add zucchini mixture to flour mixture, and stir until just combined.
Step 4
Fold the nut and fruit mixture into the batter and pour into prepared pans. Bake for approx. 50 minutes or until a toothpick comes out clean when inserted. Place on wire rack and cool for at least 15 minutes before serving.
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Nutritional Facts
- Calories:
- 300
- Fat:
- 15 g
- Saturated Fat:
- 2 g
- Carbs:
- 37 g
- Fibre:
- 2 g
- Cholesterol:
- 35 mg
- Protein:
- 4 g
- Sodium:
- 250 mg
- Potassium:
- 97