RECIPE OF THE DAY: Clean Wholemeal Zucchini Bread
Looking to get more vegetables into you family’s day without them even knowing it? This recipe from cookieandkate is for you! It’s dairy free, no refined sugar and wholemeal but still delicious! Enjoy!
¾ cup roughly chopped raw walnuts or pecans (optional)
⅓ cup melted coconut oil or EVOO
½ cup maple syrup
½ cup milk of choice or water (I use almond milk)
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 (you’ll need 1 small-to-medium zucchini, about 7 ounces—if squeeze out the excess moisture before stirring it into the batter)
1 ¾ 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. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
In a large mixing bowl, combine the coconut oil and honey. 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.
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.