Satisfy your afternoon sweet tooth the old fashioned way, with a home-made baked good!
Zucchini Bread with Walnuts
Supplies needed: baking sheet, large mixing bowl, loaf pan
Makes 10 servings
¾ cup walnuts pieces, roasted (place flat on baking sheet on 325 degrees F for 5 minutes)
1/3 cup coconut oil, melted
½ cup honey
2 large eggs
½ cup fat-free milk
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 teaspoons vanilla extract (an imitation blend can be used)
½ teaspoon salt
¼ teaspoon nutmeg
1 medium zucchini, grated and moisture squeezed out
1 ¾ cup whole wheat flour (almond flour can be used for a gluten free variety)
Preheat oven to 325 degrees F.
In a large bowl, mix oil, honey, eggs, milk, baking soda, cinnamon, vanilla, salt and nutmeg. Wisk until combined.
Stir in zucchini and flour, don’t over stir.
Fold in the toasted nuts.
Pour batter into greased loaf pan and bake for 55 minutes or until you can insert a toothpick and it comes out clean. Let the bread cool before slicing and serving.
Storing and reheating
Store in the refrigerator for up to a week. You can re-heat in microwave.
272 calories | 14.8g fat | 7.3g saturated fat | 261mg sodium | 31.7g carbohydrate | 3.1g fiber | 5.7g protein