1/3 cup melted coconut oil
½ cup honey or maple syrup
½ cup milk or water
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon nutmeg
1 teaspoon cinnamon
340 grams grated zucchini
¾ cups roughly chopped walnuts
210 gms flour
Preheat oven to 160°C. Prepare a 20 cm x 13 cm loaf pan with baking paper or grease and flour to prevent from sticking.
Lightly toast the nuts and set aside.
In a large bowl, combine the coconut oil and honey/syrup. Whisk until combined.
Add the eggs and beat in well.
Add the milk, vanilla, baking soda, salt and spices, and whisk to blend.
Squeeze excess moisture out of the zucchini. Stir the flour until just combined. Don’t overwork it. Fold in the walnuts.
Pour into the prepared pan and sprinkle lightly with additional cinnamon.
Bake for 55 to 60 minutes, or until a toothpick comes out clean. Cool in the pan.
This moist bread will keep for several days in the fridge or slice and freeze it.