Zucchini Bread with Honey

Wonderfully moist, lightly spiced, and a clever way to use up a summer glut of zucchini. Honey sweetens; the vegetable disappears.

Why you'll love this recipe

• Not one spoon of refined sugar
• Sweetened with real honey
• Makes enough for 10
• Easy, with clear steps and nothing fussy

What you'll need

Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.

• 1 1/2 cups grated zucchini, lightly squeezed
• 1/3 cup (110 g) raw honey
• 2 large eggs
• 1/3 cup (80 ml) melted coconut oil
• 1 tsp vanilla
• 1 3/4 cups (210 g) whole-wheat pastry flour
• 1 tsp baking soda, 1/2 tsp baking powder
• 2 tsp cinnamon, 1/2 tsp nutmeg, pinch salt
• 1/2 cup chopped walnuts (optional)

How to make it

Preheat oven to 350°F (175°C). Line a loaf pan.

Whisk honey, eggs, coconut oil and vanilla; stir in grated zucchini.

Combine flour, leaveners, spices and salt; fold into wet. Fold in walnuts.

Pour into the pan; bake 50–60 minutes until a skewer comes out clean. Cool before slicing.

Storage

Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.

You may also enjoy

Blueberry Almond-Flour Muffins

Pumpkin Oat Muffins

Date-Nut Loaf (Old-World Tea Bread)