Ingredients:

  • 1 ½ cups (192g) all-purpose flour (or whole wheat pastry flour)
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup (120 ml) unsweetened applesauce
  • ¼ cup (60 ml) honey (or maple syrup)
  • ¼ cup (60 ml) olive oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 2 cups (about 2 medium) shredded zucchini (approx. 240g)
  • ½ cup (about 1 medium) shredded carrot (approx. 60g)
  • ½ cup (50g) chopped walnuts (or pecans)
  • ¼ cup (30g) raisins (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan (or line with parchment paper).
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, whisk together eggs, applesauce, honey (or maple syrup), olive oil (or coconut oil), and vanilla extract.
  4. Stir in the shredded zucchini and carrot into the wet ingredients until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
  6. Gently fold in the chopped walnuts and raisins (if using).
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy these healthy zucchini loaf recipes.