Zucchini & Olive Oil Bread

This bread recipe is a winner, not only super moist and easy to make but also much healthier than other recipes as uses whole grains, olive oil instead of butter and maple syrup instead of sugar.

Ingredients:

1 cup Organic Pantry walnuts, toasted
1/3 cup Organic Pantry extra virgin olive oil
1/2 cup maple syrup
2 eggs
1/2 cup milk
1 tsp baking soda
1 tsp ground cinnamon
2 tsp vanilla extract
1 tsp sea salt
1/4 tsp ground nutmeg
1 cup grated zucchini (drained)
1 3/4 cups Organic Pantry wholewheat flour


Method:

Preheat oven to 160°C. Grease a 9” x 5” loaf pan to prevent the bread from sticking.
In a large mixing bowl, combine the oil and maple syrup. Beat them with a whisk until they are combined. Add the eggs and beat well.
Add milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini. Add the flour and stir just until combined, and gently foald the toasted nuts.
Pour the batter into your greased loaf pan and bake for 60 mins, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack.