Emulsifier Free Walnut Zucchini Bread
Total time1 hr 30 min
Prep time15 min
Cook time1 hr
4.8(8)
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Learn more →Ingredients
10 servings
- 1 ½ cups whole wheat flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp fine salt
- 2 cups zucchini, grated and squeezed dry (about 2 medium zucchini)
- 2 large eggs
- ½ cup pure maple syrup
- ⅓ cup coconut oil, melted and cooled
- 1 tsp pure vanilla extract
- ¾ cup raw walnuts, roughly chopped
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a thin layer of coconut oil and line the bottom with a strip of parchment paper.
- 2
Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels, wrap tightly, and squeeze firmly over the sink until very little moisture releases — you should have about 2 cups of packed, dry shreds.
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