Go Back
–+ servings
cinnamon-zucchini-flax-loaf

Cinnamon Zucchini Flax Loaf

Try making cinnamon zucchini flax loaf, but remember to grind your flaxseed before measuring it.
5 from 2 votes
Print Pin Share
Course: Snack
Preparation: Baking
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings
Author: Gina Sunderland, MSc, RD

Ingredients

  • 2 large eggs
  • 1/2 cup canola oil
  • 3/4 cup granulated sugar
  • 1 tsp vanilla
  • 1 1/2 cups zucchini finely grated
  • 1/3 cup ground flax seed
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dried cranberries or raisins (optional)
Imperial - Metric

Instructions

  • Preheat oven to 350°F (175°C). In a medium bowl, whisk together eggs, oil, sugar and vanilla. Once well combined, add zucchini and mix well.
  • In a large bowl, combine ground flax, all-purpose flour, cinnamon, cloves, baking powder, baking soda, and salt. Add dried cranberries last and coat with flour mixture. Add wet ingredients to dry, and mix gently until well combined.
  • Pour batter into a well-greased 9 x 5 inch (23 x 13 cm) loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the centre comes out clean. Cool on a rack for 5 minutes before removing loaf from pan.
  • Makes: 1 loaf

Notes

Tip: Grind whole flax seeds in small batches using a coffee bean grinder for best results. Measure flax for recipe after grinding.
Nutrition Facts
Cinnamon Zucchini Flax Loaf
Serving Size
 
1 slice
Amount per Serving
Calories
195
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
7
g
Cholesterol
 
27
mg
9
%
Sodium
 
163
mg
7
%
Potassium
 
96
mg
3
%
Carbohydrates
 
20
g
7
%
Fiber
 
2
g
8
%
Sugar
 
17
g
19
%
Protein
 
2
g
4
%
Vitamin A
 
73
IU
1
%
Vitamin C
 
3
mg
4
%
Calcium
 
52
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.