Healthy Zucchini Bread Recipe
- 2 cups (280g) Zucchini - 2 medium
- 2 Eggs
- 1/3 cup (80ml) Olive oil/ coconut oil
- 1/2 cup (120m) Almond milk or any milk of choice
- 1/2 teaspoon Baking soda
- 2 teaspoons Baking powder
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Salt
- 2 cups (250g) Whole wheat flour
- 1/2 cup (60g) Walnuts, chopped or chocolate chips
- 3 tablespoons (60g) Honey
- Preheat oven to 340°F (170°C). Line and grease a 9” x 5” (23X12cm) loaf pan to prevent the bread from sticking. Set aside.
- Grate the zucchini and set aside.
- Into a large bowl sift flour, baking powder, baking soda, salt, cinnamon and nutmeg, stir and set aside.
- In a separate bowl whisk eggs, oil, milk, vanilla extract and honey.
- Combine wet ingredients with dry ingredients and mix just until combined. Add grated zucchini, chopped walnuts and stir until combined.
- Pour the batter into prepared pan and bake for 45-50 minutes. If after 30 minutes in the oven, the bread turns too brown, cover with foil for the rest of baking
- Allow to cool before slicing.
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What happen if I use All purpose flour instead?! Could this be some kind sweet or not?!
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