Hello my friends its Dani and today I
am sharing my recipe for a classic clean and delicious zucchini bread now this is
a really easy way to work a seasonal ingredient into your diet because
zucchini is abundant this time of year and it is absolutely delicious baked
into bread mm-hmm so the first thing that I’m going to do is preheat my oven
to 350 degrees Fahrenheit and then I’m gonna grease my loaf pan I’ve got a
9-inch loaf pan and I’m just gonna rub a little bit of coconut oil on the inside
to create a nice light coating you could also do this with butter or a little bit
of cooking spray next I’m going to use a box grater to grate my zucchini so I’m
gonna need one and a half cups of grated zucchini which is like one large or two
smaller zucchinis and what I like to do is use the smaller holes on the box
grater this way you’re gonna keep the zucchini nice and fine which is going to
insure that you don’t end up with any big chunks of zucchini in your bread and
just a side note zucchini does hold a lot of water but we’re not gonna strain
that off of the zucchini because we’re gonna use that as an extra liquid in the
bread which is gonna add some more moisture once I have the zucchini all
ready to go I’m gonna combine my wet ingredients starting with two eggs third
of a cup of melted coconut oil what I like to do is I’ll just scoop it out and
then I melt it in the microwave and then I measure it so it’s 1/3 of a cup
coconut oil is great for baking because it is an extremely stable fat then I’ve
got a quarter cup of unsweetened vanilla on the milk and 1 teaspoon of vanilla
extract gently whisk that all together you just want to mix until you’ve got
all of those ingredients combined and then I’m gonna push that aside and pull
in a nice big bowl to combine my dry ingredients starting with 1 and 3/4 cup
of white whole wheat flour and remember white whole wheat flour has the same
nutritional value as a regular whole wheat flour it just happens to be a
little bit lighter in color and the texture is a little bit softer and more
fine and so what that does is it creates a much lighter and fluffier end result
which is why I like to use it for my baked goods then a 1/2 a teaspoon of
kosher salt 1 teaspoon of baking soda 1 teaspoon of cinnamon a little bit of
fresh nutmeg about 1/4 teaspoon and then finally 1/2 a cup of coconut
sugar now I like to use the coconut sugar it’s a little less refined than
white sugar and it has some micronutrients in there but if you don’t
have it on hand you really could use any type of granulated sugar that you have
and just note that I’m only using a half a cup of sugar for the entire recipe so
this is not a super-sweet zucchini bread it’s perfectly sweet in my opinion but
if you want it to be a little sweeter you could add an extra quarter cup of
sugar or an extra quarter cup of honey or leave the sugar as is and stir in
some raisins or some chocolate chips then I’ll just gently toss all of the
dry ingredients together make sure that they’re mixed really well and then I’m
gonna pour the wet ingredients into the dry ingredients and gently mix this
until it’s just combined you really don’t want to over mix it so as soon as
you see everything come together it’s ready to roll and then my final step is
to add that shredded zucchini into the bowl and half a cup of chopped up
walnuts and again gently stir that together
protip when buying walnuts at the grocery store look for walnut pieces or
pre chopped walnuts they are less expensive than the whole walnut halves
and when you’re using them in recipes like this it saves you an extra step
because you don’t need to chop them up yourself once I’ve got my batter ready
to roll I’m gonna transfer it into my greased loaf pan and then I love to top
this bread off with a few extra walnuts over the top
not only is it beautiful but it lets whoever’s eating it know what’s gonna be
inside then this goes into my oven for 50 minutes or until it is cooked through
now every oven varies so the real test is one when your kitchen starts to
become very fragrant your bread is just about done and to just take a toothpick
stick it right in the center of the bread and if it comes out clean you know
your bread is ready to roll from here you want to let the bread cool
completely and then what I like to do is just loosen up the sides pop it out of
the bread and slice and enjoy now I love enjoying this bread just the way it is
sometimes I’ll warm it up in the toaster and then top it with a little bit of
cream cheese over the top but really it is simple it’s delicious
and it is a seasonal favorite in our house hmm now if you guys like the
zucchini recipes just like this I will link to others that I’ve shared in the
past I’ve done gluten-free chocolate zucchini muffins a chocolate zucchini
snack cake and another zucchini loaf that had some chocolate chips in it so
that’ll be up in the cards and down in the description box below I cannot wait
for you all to try this recipe and when you do please do me a favor and snap a
picture tag me on instagram and facebook so i can see all the clean and
deliciousness you’re whipping up in your very own kitchens thank you so much for
watching i’m danny speeds and i’ll see you back here next time with some more
clean and deliciousness Cheers starting with ready okay ready
I’m starting with ready okay ready I’ll just hit all right let’s do this ready
one ready otherwise ready