It is a good way to get more vegetables into kids, plus adults like zucchini bread for breakfast, snack, or as a dessert.
Servers 6
Preheat the oven to 350F (175C)
3/4 cup (180 ml) olive oil
1 3/4 cups (250 g) (gluten-free) flour
1 tsp. (5 ml) ground cinnamon
1/2 tsp. (2,5 ml) each: baking soda and (aluminum-free) baking powder
1/4 tsp. (1,2 ml) nutmeg
2 organic eggs
1/2 cup (65 g) organic brown sugar
1/4 cup (30 g) organic sugar
1 tsp. (5 ml) organic (gluten-free) pure vanilla extract
1/2 pound (225 g) (about 2 small ones) organic zucchini
1 cup (130 g) organic chopped walnuts
optional: organic (dairy-free) butter
1. Line a loaf pan with parchment paper with a little overhang on the two long sides. Lightly oil it.
2. Whisk the flour, cinnamon, baking soda and powder, plus the nutmeg.
3. In another bowl, beat the eggs.
4. Add the sugars and oil, continue beating.
5. Mix in the vanilla.
6. Add the dry ingredients and mix together.
7. Grate zucchini and fold into batter with half of the walnuts.
8. Transfer to the loaf pan.
9. Sprinkle the rest of the walnuts on top.
10. Bake for 65-75 minutes until a knife inserted into it comes out clean.
11. Transfer to a cooling rack and cool completely or slightly warmed.
12. Optional: serve with butter.
