Healthy Zucchini Bread

• Vegetarian

• Produce

  • 1 1/2 cups Zucchini

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Honey or maple syrup

• Baking & Spices

  • 1 tsp Baking soda
  • 1 tsp Cinnamon + more to swirl on top, ground
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Sea salt, fine-grain
  • 2 tsp Vanilla extract
  • 1 3/4 cups Whole wheat flour or regular whole wheat flour, white

• Oils & Vinegars

  • 1/3 cup Coconut oil or extra-virgin olive oil

• Nuts & Seeds

  • 3/4 cup Walnuts or pecans, raw

• Liquids

  • 1/2 cup Milk of choice or water

Found on cookieandkate.com

Description

Ingredients

• ¾ cup roughly chopped raw walnuts or pecans (optional)
• ⅓ cup melted coconut oil or extra-virgin olive oil*
• ½ cup honey or maple syrup
• 2 eggs
• ½ cup milk of choice or water
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon + more to swirl on top
• 2 teaspoons vanilla extract
• ½ teaspoon fine-grain sea salt
• ¼ teaspoon ground nutmeg
• 1½ cups grated zucchini (youll need 1 small zucchini, about 7 ounces—if your grated zucchini is very wet, squeeze out the excess moisture over the sink before stirring it into the batter)
• 1¾ cups white whole wheat flour or regular whole wheat flour

Directions

• Preheat oven to 325°F. Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9” x 5” loaf pan to prevent the bread from sticking.
• Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
• In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
• Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now.
• Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If youd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.
• This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.