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Es's Whole Wheat Zucchini Pecan Baby Loaf or Muffin

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trh-ess-whole-wheat-zucchini-pecan-baby-loaf-or-muffin2
Ingredients
2 cups Whole wheat bread flour (The original recipe calls for regular Whole wheat flour)
1 cup steel cut oats (The original recipe calls for Oats flour, but I wanted the extra texture thus used steel cut oats)
2 cups golden yellow sugar (The original recipe calls for cane sugar)
1 cup VOO = Virgin Olive Oil (The original recipe calls for vegatble oil)
1 cup pecan pieces
3 L eggs
3 tsp vanilla
2 cups grated zucchini (1 medium to large)
3 tsp cinnamon powder
1 tsp salt
1 tsp baking soda
1 tsp baking powder
Extra pecan pieces for decoration (Use as much as you like)

trh-ess-whole-wheat-zucchini-pecan-baby-loaf-or-muffin this For later use

Method:
Preheat oven to 350F.
Mix together the flour, oats, baking soda, baking powder, salt, cinnamon and grated zucchini and add pecan pieces (I added an extra hand full).
In a separate bowl beat sugar, eggs, vanilla extract and oil till creamy with a hand mixer.
Combine and mix the dry and wet mixtures together.
Scoop out approximately ½ cup of dough into a greased baby/single bread loaf or large cupcake pan.
Divide all the dough between 9 pans.
Add additional pecans as decoration, I used a lot, as we just love the nuts and additional crunch.
Bake for 30 minutes, depending on your oven.
Check and when a toothpick inserted in the centre comes out clean, you’re done.
Let it cool for ±5 minutes before taking out of the pan. Invert onto a cooling tray.
Store each one individually in a ziploc baggie and keep it in the fridge for a healthy treat.
Original Source: cookilicious
Tweaked, prepared, tried and tested by: Es Slabs‎

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12 thoughts on “Es's Whole Wheat Zucchini Pecan Baby Loaf or Muffin”

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    • gebbysmith Mwah – so glad you also like it. Healthy for sure, you have veggies, and that’s why I used rolled oats, then you have cereal as well. What can you ask more of a snack?? Enjoy and let me know what you think of it. <3

      Reply

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