Healthy Zucchini Bread
¾ cup roughly chopped raw walnuts or pecans 1/3 cup extra-virgin olive oil
½ cup honey or maple syrup 2 eggs
½ cup milk of choice 1 tsp baking soda 1 tsp ground cinnamon + more to
swirl on top 2 tsp vanilla extract ½ tsp fine-grain sea salt ¼ tsp ground nutmeg 1 ½ cups grated 1 ¾ cups whole wheat flour or all-purpose flour
1. Preheat oven to 325 F. Grease a 20 cm x 12 cm loaf pan, set aside. 2. Place a pan on medium-high heat, and pour in the chopped nuts. Toast, stirring frequently until the nuts are fragrant and toasted, about 5 minutes. 3. In a large mixing bowl, combine the olive oil and honey. Beat them with a whisk until thoroughly combined. Add the eggs and beat well. 4. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Using a wooden spoon, and stir in the zucchini, then add the flour and stir just until combined. Gently fold in the toasted nuts. 5. Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. 6. Bake for 55 to 60 minutes, or until a toothpick inserted into the centre 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. 7. This bread is moist, so it’s best stored for either 2–3 days at room temperature, in the refrigerator for 5–7 days, or in the freezer for up to 3 months. Pre-slice the loaf before freezing to easily defrost individual slices.