food&mood nyc blog post featured image garden to table

Garden to Table

My modest vegetable garden is doing beautifully this summer! My family of four can’t even get through all of its abundance so I have been tying twine ribbons around a lot of it and giving it as house warming gifts when we visit friends and family. But I do covet my squash and zucchini as with these vegetables I can get very creative and mix it up. Here I am including my all-time favorite zucchini bread. Flavorful, delicious and ultra healthy… See for yourself!

Zucchini Bread

Recipe yields 1 loaf

INGREDIENTS

  • ⅓ cup melted coconut oil
  • ½ cup honey
  • 2 eggs
  • ½ cup milk of choice or water
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon + more to swirl on top
  • 2 teaspoons vanilla extract
  • ½ teaspoon fine-grain sea salt
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces)
  • 1 ¾ cups whole wheat flour

PREPARATION

  • Preheat oven to 325°F. Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9” x 5” loaf pan to prevent the bread from sticking.
  • 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. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined.
  • Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. 
  • Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes.​

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