Zucchini Bread
Servings: 1 loaf (12 slices)
Ingredients
- 1 1/2 cups zucchini grated
- 1/3 cup olive oil extra virgin
- 1/2 cup honey or maple syrup
- 2 eggs
- 1/2 cup milk or water
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 3/4 cups whole wheat flour
- 3/4 cup walnuts or pecans chopped (optional)
Instructions
- Wash hands with soap and water for 20 seconds.
- Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
- Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking.
- Gently rub zucchini under cold running water. Grate zucchini until 1 1/2 cups; set aside.
- In a large mixing bowl, combine the 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 grated zucchini, then add the flour and stir just until combined. Gently fold in the nuts.
- Pour the batter into the 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 remove it from the pan and transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.
- Store in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months.