Our cookbook, Love Real Food, is here! Yet it’baking soda replacement for banana bread so moist and fluffy, no one will ever guess!
My dog, Cookie, is wild for zucchini. Also cauliflower, broccoli, kale, and cabbage. You could say that my pup has a healthy appetite. This morning, I left a slice of zucchini bread on my desk where I thought she couldn’t reach. Then I heard some scuffling, followed by some gobbling.
She swiped that slice of bread and ate half before I could grab it. This dog is my soulmate, I tell you. I captured it on video, if you’d like to see it. That was all to say that this zucchini bread recipe is Cookie and Kate approved.
If you love this zucchini bread, you’ll also enjoy my banana bread, apple muffins, carrot muffins or banana muffins, you’re going to love this one. Watch how to make healthy zucchini bread in this short recipe video! Zucchini loaf made with lots of fresh zucchini, honey, coconut oil, whole wheat flour and nuts! No refined flours or sugars here. If you’ll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup. Toast the nuts: Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet.
Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway. In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend.