Healthy Zucchini Walnut Bread
Simple to make and even more delicious to eat, this moist Zucchini Bread is perfectly fresh and tasty.
Ingredients
- 1½ cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ⅓ cup melted refined coconut oil
- 1 big-sized egg
- ¼ cup unsweetened almond milk
- ¼ cup honey
- 1 tsp vanilla extract
- 1½ cup shredded zucchini (1 large or 2 small zucchini)
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F (or 180°C)
- Grease a 9-inch loaf pan with coconut oil, butter or cooking spray.
- Grate zucchini on the small holes of a box grater. Set aside.
- DRY INGREDIENTS: In a medium bowl, combine whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- WET INGREDIENTS: In a large bowl, combine egg, melted refined coconut oil, honey, unsweetened almond milk, and vanilla extract. Whisk together and then add the grated zucchini. Mix well.
- Pour the dry ingredients into the wet and stir until everything is just combined and you have a nice thick batter.
- Add chopped walnuts to the batter and mix until evenly distributed.
- Transfer batter into the prepared loaf pan and top with extra walnuts (if desired!).
- Bake for 30 minutes or until set through and a toothpick comes out clean. Let cool on a wire rack.
- Cut, serve, and enjoy!
Watch How to do it
Zoe's Notes
- Leave the skin on when preparing zucchini to get all its wonderful vitamins and nutrients
- Don’t squeeze the zucchini once you have grated it, it helps your loaf get all that moisture.
- Storage: Keep well around 3 days at room temperature, up to a week in the fridge, and 3 months frozen.