Ingredients
¾cupraw walnuts,or pecans, roughly chopped, optional
⅓cupmelted coconut oil,or extra virgin olive oil
½cupmaple syrup,or honey
2eggs
½cupmilk,any type, or water
1tspbaking soda
1tspground cinnamon,plus more to swirl on top
2tspvanilla extract
½tspfine-grain sea salt
¼tspground nutmeg
7ozzucchini,grated, excess moisture squeezed out
1¾cupswhite whole wheat flour,or regular whole wheat four
Preparation
Preheat oven to 325 degrees F. Grease a 9×5-inch loaf pan.
Once the oven has finished preheating, pour the chopped nuts onto the prepared baking sheet. Bake for about 5 minutes until the nuts are fragrant and toasted, 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.
Add the milk, baking soda, cinnamon, vanilla, salt, and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini.
Add the flour and stir just until combined. Some lumps are fine. Gently fold in the toasted nuts, if using.
Pour the batter into the greased loaf pan and sprinkle lightly with additional cinnamon.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.
Serve and enjoy.
