Healthy Zuc­chini Bread

Canadian Running - - RUNNER’S KITCHEN -

In­gre­di­ents

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

Di­rec­tions

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.

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