Zucchini bread is the perfect high-fibre treat – it can be enjoyed for breakfast, as a snack or light dessert. This delicious recipe can easily be made gluten-free, so sub in your favourite wheat-free flour and get ready to enjoy!


Prep Time: 15 minutes
Cook Time: 55 minutes
Serves: 12

1 1/4 cups =all-purpose flour
1 cup whole-wheat flour
2 Tbsp ground flax
1/2 cup brown sugar
1 Tbsp  baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup finely shredded zucchini
3/4 cup milk
1/2 cup canola oil
1 egg
1/2 cup chopped pecans

1. Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and set aside. Stir the all-purpose flour with the whole-wheat flour, ground flax, brown sugar, baking powder, cinnamon, baking soda and salt in a large bowl.
2. Combine the zucchini, milk, oil and egg in a separate bowl. Stir the wet mixture into the dry mixture until just combined. Gently fold in the pecans. Scrape the batter into the prepared pan.
3. Bake for 55 to 60 minutes or until a tester comes out clean when inserted into the centre. Transfer to a wire rack to cool for 10 minutes. Remove from the pan and cool completely.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. Amanda Riva is part of the Lifestyle Blog Network family.