Whole-wheat zucchini bread

Considering that I spend the least amount of time preparing flour recipes, I decided this week’s post will be just about that! This is the most delicious bread I have ever made from whole wheat flour, zucchini, and hazelnuts.

Ingredients:

¾ cup chopped raw hazelnuts
⅓ cup melted coconut oil
½ cup of agave syrup
2 whole eggs
½ cup unsweetened soy milk or water
1 tsp baking soda
1 tsp cinnamon + leave a little extra cinnamon for toppings
2 tsp vanilla extract
½ tsp Himalayan salt
¼ tsp ground nutmeg
1 ½ cups of grated zucchini (squeeze excess liquid from zucchini before mixing it into the dough)
1 ¾ cups whole wheat flour

Preparation:

Preheat the oven to 175°C. Coat the pan (23 x 13 x 8 cm) with baking paper to make it easier to clean later. Sprinkle the baking paper with a little coconut oil. Once the oven is heated, pour the chopped hazelnuts into the already prepared pan. Bake for about 5 minutes, while stirring after 2 and a half minutes, until the hazelnuts look brownish. Place hazelnuts on the side in a separate bowl. In another large bowl, mix melted coconut oil, agave syrup, and eggs. Stir until they combine.

Add soy milk, baking soda, cinnamon, vanilla extract, salt, and nutmeg, then whisk the mixture. Using a large spoon, stir in the zucchini, then add the whole wheat flour and mix until completely and evenly combined. If there are any lumps, it is ok! Add baked hazelnuts, which you previously cut into large pieces to this mixture. Pour the dough into a greased pan and sprinkle lightly with cinnamon. Bake for about 30 minutes, or until a toothpick you stab in the middle to check if it’s done, doesn’t have any dough on it when you pull it out. Allow the bread to cool down in the pan for 10 minutes. Enjoy!