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Zucchini, pecans, and raisin bread

April 15, 2016 - By Sophie Blais

Temps de lecture 2 minutes


Preparation: 10 min.
Cooking: 50 min.
Servings: 12

Nutritionnal values

Calories: 204 | Fat: 10 g | Carbohydrates: 25 g | Fibre: 2 g | Protein: 5 g


  • 250 ml (1 cup) whole-wheat flour
  • 190 ml (3/4 cup) all-purpose unbleached flour
  • 5 ml (1/2 teaspoon) baking powder
  • 5 ml (1/2 teaspoon) baking soda
  • 10 ml (2 teaspoons) cinnamon
  • 2,5 ml (1/4 teaspoon) nutmeg
  • 125 ml (1/2 cup) maple syrup
  • 60 ml (1/4 cup) light sour cream
  • 60 ml (1/4 cup) olive oil
  • 2 large eggs
  • 10 ml (2 teaspoons) vanilla extract
  • 500 ml (2 cups) zucchinis, grated
  • 125 ml (1/2 cup) raisins
  • 125 ml (1/2 cup) pecans, chopped


  1. Preheat oven to 180°C (350°F). Put the rack in the middle position.
  2. In a bowl, mix the dry ingredients: flour, baking powder, baking soda, cinnamon, and nutmeg.
  3. In another bowl, mix the moist ingredients: maple syrup, sour cream, oil, eggs, and vanilla. Whip in the dry ingredients until you get a smooth texture. Use a clean and dry cloth to press all the water out of the zucchinis, and add them to the mix, along with the raisins and 60 ml (1/4 cup) of pecans.
  4. Pour the mix in a 9X 5 in. non-stick loaf pan, or use a parchment paper in a regular pan. Garnish with the rest of the pecans (60 ml or 1/4 cup), and bake for 50-60 minutes. Use a toothpick to check if the centre is dry.
  5. Let the bread cool down in the pan for about 10 minutes before unmoulding.


Bon appetit!

Sophie Blais

Zucchini, pecans, and raisin bread is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2016

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