Description
Learn how to make delicious and nutritious healthy zucchini bread with this easy recipe. Perfect for breakfast or as a snack. Click here to get baking!
Ingredients
- – 3/4 cup (180 ml) roughly chopped raw walnuts
- – 1/3 cup (80 ml) melted coconut oil or extra-virgin olive oil*
- – 1/2 cup (120 ml) honey or maple syrup
- – 2 eggs
- – 1/2 cup (120 ml) milk of choice or water
- – 1 teaspoon (5 ml) baking soda
- – 1 teaspoon (5 ml) ground cinnamon + more to swirl on top
- – 2 teaspoons (10 ml) vanilla extract
- – 1/2 teaspoon (3 ml) fine-grain sea salt
- – 1/4 teaspoon (1 ml) ground nutmeg
- – 1 1/2 cups (180 g) grated zucchini (you’ll need 1 small-to-medium zucchini, about 200 g—gently squeeze out excess moisture over the sink before stirring it into the batter)
- – 1 3/4 cups (210 g) white whole wheat flour or regular whole wheat flour
Instructions
- Set your oven to 325°F and lightly coat a 9” x 5” loaf pan to avoid sticking. If you plan to toast the walnuts, prepare a small rimmed baking sheet with parchment paper for easy cleaning.
- To toast the walnuts, spread them out on the baking sheet once the oven is preheated. Let them bake until they emit a toasted aroma, around 5 minutes, stirring them halfway through.
- In a large bowl, mix the melted coconut oil with honey using a whisk until blended. Add in the eggs and whisk until well combined. If the coconut oil hardens due to cold ingredients, let the bowl sit in a warm spot, such as on the stove, or microwave it for about 20 seconds.
- Pour in the milk, baking soda, cinnamon, vanilla, salt, and nutmeg, then whisk until smooth. Switch to a large spoon and incorporate the grated zucchini, ensuring the moisture has been squeezed out first. Gently mix in the flour until just combined, leaving some lumps. Carefully fold in the toasted walnuts at this point.
- Transfer the batter into the prepared loaf pan and dust lightly with extra cinnamon. For a decorative swirl, drag the tip of a knife in a zig-zag motion across the batter.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the middle comes out clean and the loaf’s center springs back when touched. Allow the bread to cool in the pan on a wire rack. Slice it using a serrated knife.
- Since this bread is moist, it will remain fresh for 2 to 3 days at room temperature. For longer storage, refrigerate it for 5 to 7 days or freeze it for up to 3 months. Consider slicing the bread before freezing for easy defrosting, either by briefly toasting or microwaving the slices.
Notes
- Squeeze out excess moisture from grated zucchini to avoid a soggy bread texture.
- Enhance walnut flavor by toasting them before adding for a satisfying crunch.
- Opt for honey for a sweeter taste or extra-virgin olive oil for a richer flavor.