Oil-Free Zucchini Walnut Raisin Loaf

20 70 134
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 12
Oil-Free Zucchini Walnut Raisin Loaf
Health Highlights


1 1/4 cup Almond milk, unsweetened
2 tsp Baking powder
1 tsp Baking soda
2 tsp Butter, vegan (for streusel)
1/2 cup Cane sugar
1/2 tsp Cinnamon
1/2 tsp Cinnamon (for streusel)
1 tbsp Flaxseed meal (ground) (to make flax egg)
1/4 tsp Kosher salt
2 tsp Lemon juice
1 tbsp Lemon peel (zest)
1 tbsp Maple syrup (or liquid sweetener)
1/4 tsp Nutmeg, ground
1/3 cup Raisins, seedless (sultana)
1 cup Spelt flour
1 tbsp Spelt flour (for streusel)
1 tbsp Turbinado sugar (for streusel)
1/3 cup Walnuts (chopped)
3 tbsp Water (to make flax egg)
1 1/4 cup chopped Zucchini (shredded, packed)


Preheat oven to 350F.

Mix the flax egg and set aside.

Oil a regular-sized loaf pan and then line it with parchment paper so you can easily pull out the loaf when cooled.

In a large bowl, whisk the dry ingredients (flour, powders, salt, cinnamon, nutmeg, sugar, raisins, and walnuts). In another large bowl, combine the wet ingredients (flax egg, shredded zucchini, lemon zest and juice, maple syrup, milk).

Add wet ingredients to dry and stir until just mixed. Be careful not to overmix the batter as spelt flour is delicate.

Spoon the batter into prepared loaf pan and spread out evenly. Prepare the cinnamon streusel and then sprinkle on top. Bake for about 45-60 minutes at 350F or until toothpick comes out clean and the loaf gently springs back when pressed.

Nutrition Facts

Per Portion

Calories 134
Calories from fat 33
Calories from saturated fat 7.0
Total Fat 3.7 g
Saturated Fat 0.8 g
Trans Fat 0
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 0.5 g
Cholesterol 0.2 mg
Sodium 182 mg
Potassium 231 mg
Total Carbohydrate 23.4 g
Dietary Fiber 2.0 g
Sugars 13.6 g
Protein 2.8 g

Dietary servings

Per Portion

Fruit 0.1
Grain 0.6
Meat Alternative 0.1
Milk Alternative 0.1
Vegetables 0.2

Energy sources


Meal Type(s)