One of summer's favorite vegetable is transformed into a fluffy, moist, and delicious bread, made only with honey and the great aromas of cinnamon, nutmeg, and cloves. An easy and quick recipe that you will love!
- 2 ¼ cup/400g coarsely grated zucchini
- 1 cup/120g chopped walnuts
- 3 eggs large
- 7 heaped tbsp/150g honey
- ⅓ cup/43g light olive oil or sunflower oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 350 g all-purpose gluten-free flour
- 4 tsp/20g baking powder
- ⅓ cup/53g sultana raisins (optional)
Preheat the oven at 180°C (350°F) and grease with oil a 9x5 inch (23x13 cm) loaf pan.
Mix the flour, baking powder and spices in a medium bowl.
In a separate bowl whisk eggs with honey, oil, and vanilla. Add the zucchini and mix.
Add the dry ingredients into the wet and mix until just combined.
Fold into the mixture the raisins and ¾ cup of walnuts.
Pour the mixture evenly into the loaf pan and top it with the remaining walnuts.
Bake for about 50 to 60 minutes until golden brown or until a toothpick inserted to the center of the loaf comes out clean.
Let it cool in the pan, remove and place it in a cooling rack until completely cooled.
Slice with a bread serrated knife.
Don't peel the zucchini, and use the large side of a grater or food processor to shred them.
It can be baked as muffins, as an "easy to grab" choice. Line a large 12 hole muffin tin with muffin cups and fill them. Bake for ~ 25-30 minutes.
Squeeze some moisture out of the zucchini, but not all of it.