– Optional: ¾ cup roughly chopped raw walnuts or pecan – ⅓ cup melted coconut oil or extra-virgin olive oil* – ½ cup honey or maple syrup – 2 egg – ½ cup milk of choice or water – 1 teaspoon baking soda – 1 teaspoon ground cinnamon + more to swirl on top – 2 teaspoons vanilla extract – ½ teaspoon fine-grain sea salt – ¼ teaspoon ground nutmeg – 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—gently squeeze out excess moisture over the sink before stirring it into the batter) – 1 ¾ cups white whole wheat flour or regular whole wheat flour
Preheat oven to 325°F. A 9" x 5" loaf pan should be greased to prevent sticking. Line a small, rimmed baking sheet with parchment paper for easy cleanup when toasting nuts.
Toast the nuts: After preheating the oven, place the chopped nuts on the baking sheet. Stir halfway through baking until nuts are fragrant and toasted, about 5 minutes.
Mix coconut oil and honey in a large bowl. Whisk them until combined. Add eggs and beat. (Let the bowl rest on top of your stove or microwave it for 20 seconds if your coconut oil solidifies with cold ingredients.)
Whisk in milk, baking soda, cinnamon, vanilla, salt, and nutmeg. Squeeze excess moisture from the zucchini before stirring in with a large spoon. Mix in the flour briefly.
Certain lumps are fine! Now, gently fold in toasted nuts if using. Sprinkle some cinnamon on the batter in your greased loaf pan. A zig-zag knife stroke across the batter creates a pretty swirled effect.
Bake until a toothpick inserted into the centre comes out clean and the loaf springs back to the touch, 55–60 minutes. The bread should cool on a wire rack in the pan. Cut slices with a serrated knife.
This moist bread lasts 2–3 days at room temperature. Keep it in the fridge for 5–7 days or freeze for 3 months. I slice the bread before freezing and microwave or lightly toast each slice.