I was at a friends place the other day and she brings out this divine smelling zucchini bread. Ooohhhh…It smelled so good! She wouldn’t tell me what it was but just insisted I try it. What a delicious surprise it turned out to be!! Btw, if you’re looking for a way to sneak in a vegetable for the kids, you won’t have any complaints from the little ones with this zucchini bread. Try this recipe and let me know what you think of it.
If you are looking for a way to lose weight in a healthy way, it’s time for you to learn about the health benefits of Zucchini. Zucchini is well-known to reduce weight, yet boost the nutrient value of your diet. Moreover, it helps to enhance vision and prevent all the diseases that occur from vitamin C deficiency like scurvy, sclerosis, and easy bruising. It helps to cure asthma and has a high content of vitamin C, carbohydrates, protein, and fiber. It contains significant quantities of potassium, folate, and vitamin A, all of which are important for good health. When eaten regularly, it can effectively lower your homocysteine levels. You can read more about the health benefits of zucchini here.
- 3/4 cup roughly chopped raw walnuts or pecans (optional)
- 1/3 cup melted coconut oil or extra-virgin olive oil
- 1/2 cup honey or maple syrup
- 2 eggs
- 1/2cup milk of choice or water
- 1 tsp baking soda
- 1 tsp cinnamon powder + more to swirl on top
- 2 tsp vanilla extract
- 1/2 tsp sea salt
- 1/4 tsp ground nutmeg
- 1-1/2 cups grated zucchini (1 small-to-medium 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)
- 1-3/4 cups whole wheat flour
- 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, if using.
- Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
- In a large mixing bowl, combine the coconut oil and honey and 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 if using.
- Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you’d 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
NOTE: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.