One-Bowl Zucchini Nut Bread

Have zucchini that's about to go bad? Trying to sneak more veggies in? Or just loving baking as much as me? Regardless of the question, the answer is this zucchini nut bread. It's one of my favorite baked good recipes, and I make it all in one-bowl (read: easy clean-up).

I love cutting a slice and slathering it with peanut butter or almond butter for a quick breakfast (with coffee, of course!), as an afternoon snack, or for dessert! Enjoy :)

RECIPE

Makes 1 loaf | Prep time: 10 mins | Cook time: 55-60 mins

Ingredients

3/4 cup walnuts or pecans, broken into small pieces

1/3 cup coconut oil, melted

1/3 cup pure maple syrup

2 eggs

1/2 cup milk or water (I've used cow's milk and vanilla almond milk, both work!)

2 teaspoons vanilla extract

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1-1/2 cups grated zucchini (about 1 medium zucchini)

1-3/4 cup white whole flour (I use King Arthur's brand)

Instructions

1. Preheat oven to 325 degrees F; spray loaf pan with oil of choice or grease with coconut oil. If you want to toast the walnuts/pecans (I recommend it!), spread on cookie sheet and toast for about 5 minutes or until fragrant; careful not to burn.

2. In a medium mixing bowl, combine melted coconut oil with maple syrup until incorporated. Add eggs, milk/water, vanilla extract, baking soda, cinnamon, salt, and ground nutmeg; whisk together until combined.*

3. Add grated zucchini and flour to mixing bowl and gently combine with a spoon or spatula; careful not to overstir. Fold in walnuts/pecans.

4. Pour batter into prepared loaf pan and bake for 55-60 minutes.**

* To prevent coconut oil from clumping during the preparation process, keep ingredients (e.g. eggs, milk, maple syrup) at room temperature before mixing in.

** If you'd rather make this into muffins, use prepared muffin pan and bake for 23-25 minutes.

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