Zucchini Bread

 Zucchini was on sale this week.  What does that mean?  Start searching for a zucchini bread recipe.  I found this 'healthy zucchini bread' recipe on cookieandkate.com.

Zucchini Bread

1/3 c. melted coconut oil

1/2 c. honey or maple syrup

2 eggs

1/2 c. milk

1 t. baking soda

1 t. round cinnamon + more to swirl on top

2 t. vanilla

1/2 t. sea salt

1/4 t. ground nutmeg

1 1/2 c. grated zucchini (about 7 ounces), gently squeeze out the excess moisture

1 3/4 c. whole wheat flour

optional: 3/4 c. roughly chopped raw walnuts or pecans, toasted a bit.

Preheat oven to 325 degrees.  Grease a 9x5 loaf pan.

Beat the coconut oil and honey until combined.  Add the eggs and beat well.  (if the oil solidifies when in contact with the cold ingredients, rest the bowl in a warm place for a few minutes or 20 seconds in the microwave)

Add the milk, baking soda, cinnamon, vanilla, salt, nutmeg.  Switch to using a spoon and stir in the zucchini.

Add the flour and stir just until combined.  Gently fold in the optional nuts.

Pour the batter in the greased pan and sprinkle lightly with cinnamon.

Bake for 55-60 minutes or until a toothpick comes clean.

Cool in the pan on a wire rack.

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c = cup

T = tablespoon

t = teaspoon