Spiced zucchini-walnut bread

by Kam


Since a couple of weeks I’m really in the mood for baking again. In general I prefer baking than cooking but in the heat of the summer even I can’t bring myself to heat up the oven. Now when the days get cooler and the air is crisp and clean I feel I can finally breathe again and get back to working on new baking recipes.  I just love fall so much for cozy evenings with a hot cup of chocolate, the leaves turning bright shades of orange and red and all its amazing produce like apples, walnuts, pears and pumpkin of course.

For this recipe the focus was as usual to create something clean, wholesome, full of good ingredients and something that can be whipped up in no time because let’s face it – with two little kids who has time to stand in the kitchen for long. The great thing about this bread – it’s sweet (not too sweet of course), but it contains zucchini that you can neither taste nor see. So it’s a win win with little kids who don’t like to eat their vegetables. Both of my girls don’t like zucchinis, but they loved this bread and gobbled it up without complaint. This bread is also great for breakfast or as a healthy snack for in between meals.

Have great week ahead everyone!!

Spiced zucchini-walnut bread

Prep Time 10 minutes
Cook Time 45 minutes
Servings 1 bread

Ingredients

  • 300 grams whole spelt flour
  • 2 tsp baking powder
  • pinch of salt
  • 80 grams coconut blossom sugar
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 100 grams chopped walnuts
  • 200 grams finely grated zucchini
  • 3 organic, range-free egss
  • 4 tbsp melted coconut oil
  • 2-3 tbsp maple syrup
  • 150 ml almond milk or other plant-based milk

Instructions

  1. Preheat oven to 180°C/350°F fan oven and grease a baking tin.

  2. In a mixing bowl mix all dry ingredients. Whisk together eggs, coconut oil, almond milk and maple syrup. Mix with the dry ingredients and fold in grated zucchini and walnuts.

  3. Fill into the prepared baking tin and bake on the middle rack for about 45 minutes.

  4. The bread is ready when a tooth pick inserted comes out clean. Take out and leave to cool in the tin for a couple of minutes. Remove from the baking tin and let cool completely.

 

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