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Prep Time
15 mins
Total Time
1 h 35 m
1 loaf


1 cup
whole-wheat flour
250 mL
1 cup
all-purpose flour
250 mL
1 tbsp
baking powder
15 mL
1 tsp
ground cinnamon
5 mL
½ tsp
2 mL
¾ cup
plain 2% yogourt
175 mL
½ cup
firmly packed brown sugar
125 mL
½ cup
vegetable oil
125 mL
1 tsp
vanilla extract
5 mL
2 cups
grated zucchini (approx. 1 large zucchini)
500 mL
½ cup
pumpkin seeds
125 mL
½ cup
walnut pieces
125 mL
1 tbsp
ground flaxseeds
15 mL


Step 1

Preheat oven to 350°F (180°C). Grease 9 x 5-in. (1.9 L) loaf pan. In large bowl, combine flours, baking powder, cinnamon and salt. Set aside.

Step 2

In separate bowl, whisk together eggs, yogourt, brown sugar, vegetable oil and vanilla. Pour over flour mixture and mix until just combined. Fold in zucchini, pumpkin seeds, walnuts and flaxseeds.

Step 3

Scrape batter into prepared loaf pan, smoothing top. Bake in centre of oven 55 min. to 1 hr., or until top of loaf is golden brown and skewer inserted into centre comes out clean. Cool loaf in pan 15 min. before turning out onto cooling rack to cool completely.


Substitute an equal amount of grated carrots for zucchini.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Baked Goods Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 loaf):
17 g
Saturated Fat:
2 g
27 g
3 g
10 g
30 mg
7 g
210 mg
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