A lightened up version of the beloved zucchini bread. Use half the sweetner, and less oil with the addition of quinoa for fiber, protein and crunch. Extra walnuts lend an earthy flavor.
- 3 large eggs
- ¼ cup agave nectar
- ¼ cup honey
- ½ cup canola oil
- 1 ½ cups zucchini * grated (see note)
- 1 teaspoon vanilla
- ¼ tablespoon almond extract
- ½ cup low fat greek yogurt
- 1 cup whole wheat flour
- 1 cup flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ tablespoon sea salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg, ground
- ½ cup cooked red quinoa, can use white quinoa
- 1 cup walnuts * chopped
Preheat oven to 325 degrees. Line a large rimmed baking tray with 10 sturdy muffin top paper baking cups, 3.5″ size.
In a large bowl whisk together the eggs, agave, honey and oil until very well blended. Add the grated zucchini, vanilla, almond extract, and greek yogurt.
Mix well with a spatula. Add the next 7 ingredients (whole wheat flour through nutmeg). Mix gently with the spatula. Add the cooked quinoa and walnuts, mix in gently.
Spoon into baking cups (an ice cream scoop works great). Top with the reserved zucchini and walnuts – make them look pretty. Bake until firm on top, but
not dry, about 20 minutes.
* Reserve 2 tablespoons zucchini and 2 tablespoons of walnuts to use as toppings.
Zucchini: use small zucchinis, they will yield more bright green color.
For Gluten Free zucchini bread: replace the 2 cups of flour successfully with equal amounts of Bob’s Red Mill All Purpose Gluten Free Baking Flour. Dairy Free: Although I love the tang and creamy texture of greek yogurt, soy milk can be replaced with good results.