Zucchini Avocado Cinnamon Nut Bread

278 calories

8g protein

47g carbs

8g fat

2.9g protein per 100 cal

Preheat the oven to 350 degrees.
Prepare a 9 x 5 loaf pan by spraying the bottom and all sides well with cooking spray.
In a large bowl, add the shredded zucchini, sugar, mashed avocado, vanilla, eggs, flour, salt, baking soda, nutmeg, cinnamon, cloves, and baking powder. Mix well, until dough is moist. Dough will be thick.
Fold in the chopped walnuts and/or raisins, if desired.
Bake in the oven positioned on a middle rack for 1 hour and 10 minutes. Bread will be done when a toothpick inserted in the center of the bread comes out clean.
Cool the bread on a cooling rack for 10 minutes. Remove the bread from the loaf pan by loosening the edges with a knife. Cool for 2 hours before slicing.
Store bread by wrapping it tightly with plastic wrap or in an air-tight container for up to 1 week.

You can make this recipe ahead of time and freeze the whole loaf for later. Pop it out of the freezer when you’re ready to use, or freeze half of the loaf at a time!
As your bread is baking, use this time to clean up the kitchen. When the bread comes out of the oven, everything will be nice and clean!
If you’re running short on eggs, each egg can be substituted for ¼ cup of unsweetened applesauce!
Eggs can also be substituted for mashed bananas, and taste great in this recipe. One medium mashed banana can replace one egg.

Per serving: Calories 278kcalProtein 8gCarbs 47gFat 8g

Nutrition is an estimate and will vary with the brands and amounts you use.

Fit Healthy Macros · https://fithealthymacros.com/recipes/zucchini-avocado-cinnamon-nut-bread-recipe/