Mini Sesame Zucchini Loaves
- 30m Prep Time
- 40m Cook Time
- 1h 10mReady In
These mini zucchini loaves are moist and flavorful, studded with toasted walnuts and sesame seeds. Perfect for a snack or breakfast treat.
Ingredients
- 158 ml extra virgin olive oil
- olive oil for pans
- 473 ml all-purpose flour
- 12.3 ml baking powder
- 4.93 ml salt
- 118 ml granulated sugar
- 118 ml packed brown sugar
- lemon zest
- 2 large eggs at room temp
- 2 medium zucchini coarsely grated
- 237 ml walnuts toasted and chopped
- 29.6 ml white sesame seeds
- Butter for serving
Nutrition (per serving, estimated)
Estimated based off 13 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 100 mg
- Iron: 1.89 mg
- Magnesium: 28.6 mg
- Phosphorus: 108 mg
- Potassium: 141 mg
- Zinc: 0.7 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 158 ml extra virgin olive oil
- 473 ml all-purpose flour
- 12.3 ml baking powder
- 4.93 ml salt
- 118 ml granulated sugar
- 118 ml packed brown sugar
- lemon zest
- 29.6 ml white sesame seeds
Prepare
- olive oil, for pans
- 2 large eggs, at room temp
- 2 medium zucchini, coarsely grated
- 237 ml walnuts, toasted and chopped
- Butter, for serving
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly oil three mini (3- by 6-inch) loaf pans with olive oil.
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Step 2.
In a large bowl, whisk together 2 cups all-purpose flour, 2½ teaspoons baking powder, and 1 teaspoon salt.
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Step 3.
In a separate bowl, combine ½ cup granulated sugar and ½ cup packed brown sugar. Sprinkle the zest from 1 large lemon over the sugars and rub it in with your fingertips until fragrant and well combined, breaking up any brown sugar clumps. Add 2 large eggs (at room temperature) and ⅔ cup extra virgin olive oil, and whisk until smooth. Stir in the coarsely grated zucchini (about 12 ounces). Then add the flour mixture and stir just until combined. Gently fold in 1 cup toasted chopped walnuts.
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Step 4.
Divide the batter evenly among the prepared loaf pans. Sprinkle the tops with 2 tablespoons white sesame seeds. Bake until a toothpick inserted into the centers comes out clean, 35 to 40 minutes.
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Step 5.
Let the loaves cool in the pans on a wire rack for 10 minutes. Run a thin-bladed knife along the edges of the pans to loosen, then unmold the loaves onto the rack. Let cool completely before slicing. Serve with butter if desired.