Healthy and Fluffy Zucchini Nut Bread


Happy almost Halloween! Always on a quest for a good breakfast/afternoon coffee food, I looked up and tried lots of zucchini bread recipes. Et voila, found a winner. Each slice alone or with a nut butter (or Nutella) delivers a cozy feeling. You just want to curl up with a good book and have some hot tea with it.

1 cup white flour & 3/4 cups whole wheat flour
2 tsp cinnamon powder
1/4 tsp nutmeg
1 tsp baking soda
1 tsp salt
2 tsp vanilla extract
2 eggs
1/2 cup honey & 1/2 cup brown sugar
3/4 cup toasted walnuts (or other nuts; toast them gently on a pan for about 5 minutes so they get crunchy)
1/2 cup milk (I use almond or soy milk)
1/3 cup olive oil
1 large or two medium size zucchini, peeled and shredded finely in a multi processor (if it contains lots of moisture, make sure to squeeze out excess water before putting in the batter).
Oil a loaf pan and heat the oven to 180 C (325 F). Mix honey and oil until well blended, then add all the spices (nutmeg, vanilla, cinnamon + baking soda and salt). Add eggs and beat well – then pour in milk and sugar. Whisk well. Gently add zucchini and flour and fold the nuts.
Pour in prepared loaf pan and bake for about 50 to 55 minutes. When the entire house smells divine, take it out and let it sit for about 10 minutes. Enjoy with a cup of tea or coffee – Bon appetit!




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