Ingredients: – Optional: ¾ cup roughly chopped raw walnuts or pecan – ⅓ cup melted coconut oil or extra-virgin olive oil – ½ cup honey or maple syrup – 2 egg – ½ cup milk of choice or water – 1 teaspoon baking soda
– 1 teaspoon ground cinnamon + more to swirl on top – 2 teaspoons vanilla extract – ½ teaspoon fine-grain sea salt – ¼ teaspoon ground nutmeg – 1 ½ cups grated zucchini (excess moisture squeezed out) – 1 ¾ cups white whole wheat flour or regular whole wheat flour
Instructions: 1. Preheat oven to 325°F. Grease a 9” x 5” loaf pan. If toasting nuts, line a baking sheet with parchment paper.
Toast nuts: Bake for 5 minutes, stirring halfway.
In a large bowl, combine oil and honey. Beat in eggs. Add milk, baking soda, cinnamon, vanilla, salt, nutmeg, and zucchini. Stir in flour.
Pour batter into greased pan. Sprinkle with cinnamon. Create swirls with a knife if desired.
1. Bake for 55-60 minutes until toothpick comes out clean. Cool on wire rack, then slice. 2. Keeps for 2-3 days at room temperature, 5-7 days in refrigerator, or freeze sliced.