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Moroccan Spiced Zucchini Bread Recipe

Looking for an easy Moroccan Spiced Zucchini Bread recipe? Learn how to make Moroccan Spiced Zucchini Bread using healthy ingredients.


Submitted by holarosa

Makes 16 servings



Zucchini bread with r'as el hanout (in place of curry powder).

Recipe Ingredients for Moroccan Spiced Zucchini Bread

1 1/2 cups walnuts, chopped
1/3 cup poppy seeds
2 tbsp. lemon zest
1/2 cup crystallized ginger, finely chopped
1/2 cup butter
1 cup sugar
1/2 cup brown sugar, lightly packed
3 large eggs
2 teaspoons vanilla extract
3 cups grated zucchini (about 3 medium), skins on, squeeze some of the moisture out and then fluff it up again before using
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 tablespoon curry powder (optional)

Recipe Directions for Moroccan Spiced Zucchini Bread

  1. Preheat your oven to 350F. Butter the two loaf pans, dust them with a bit of flour and set aside. Alternately, you can line the pans with a sheet of parchment. If you leave a couple inches hanging over the pan, it makes for easy removal after baking. Just grab the parchment "handles" and lift the zucchini bread right out.

  2. In a small bowl combine the walnuts, poppy seeds, lemon zest, and ginger. Set aside.

  3. In a mixer, beat the butter until fluffy. Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the eggs one at a time mixing well and scraping down the sides of the bowl between each addition. Stir in the vanilla and then the zucchini (low speed if you are using a mixer).

  4. In a separate bowl, combine the whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, and curry powder. Add these dry ingredients to the wet ingredients in two batches, stirring between each addition.

  5. By hand, fold in the walnut, poppy seed, lemon zest, and crystalized ginger mixture. Save a bit of this to sprinkle on the tops of the zucchini loaves before baking for a bit of texture. Avoid over mixing the batter, it should be thick and moist, not unlike a butter cream frosting.

  6. Divide the batter equally between the two loaf pans. Make sure it is level in the pans, by running a spatula over the top of each loaf. Bake for about 40-45 minutes on a middle oven rack. I like to under bake my zucchini bread ever so slightly to ensure it stays moist. Keep in mind it will continue to cook even after it is removed from the oven as it is cooling. Remove from the oven and cool the zucchini bread in pan for about ten minutes. Turn out onto wire racks to finish cooling - if you leave them in their pans, they will get sweaty and moist (not in a good way) as they cool.

  7. Makes 2 loaves.

Categories

Breads, Breakfast

Nutrition Facts
Serving Size 99.3g
Amount Per Serving
Calories
312
Calories from Fat
137
% Daily Value*
Total Fat
15.2g
23%
Saturated Fat
4.5g
22%
Trans Fat
0.0g
Cholesterol
55mg
18%
Sodium
323mg
13%
Potassium
220mg
6%
Total Carbohydrates
38.6g
13%
Dietary Fiber
2.3g
9%
Sugars
18.1g
Protein
7.4g
Vitamin A 5% Vitamin C 8%
Calcium 8% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
    Bad points
  • High in sugar
  • Contains alcohol
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