Satisfy your sweet tooth with a healthy alternative to your afternoon snack
Zucchini bread is an end-of-season favorite as people look for creative and tasty ways to use up an abundance of produce from their gardens. This zucchini bread adds an extra crunch with the addition of walnuts.
Zucchini bread with walnuts
- ¾ cup walnut pieces
- 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
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 medium zucchini, grated and moisture squeezed out
- 1¾ cup whole-wheat flour (almond flour can be used for a gluten-free variety)
Heat oven to 325 degrees F. Place the walnuts in a single layer on a baking sheet. Roast for 5 minutes.
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 walnuts.
Pour batter into a 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 one week.
Nutritional information per serving
272 calories, 14.8 g fat, 7.3 g saturated fat, 261 mg sodium, 31.7 g carbohydrates, 3.1 g fiber, 5.7 g protein