Ingredients:
1½ cups shredded zucchini (do not squeeze out moisture)
2 large eggs
¼ cup honey or maple syrup
¼ cup olive oil or melted coconut oil
1 tsp vanilla extract
1½ cups whole wheat flour (or oat flour for gluten-free)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg (optional)
⅓ cup chopped nuts or dark chocolate chips (optional)
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Instructions:
1. Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. In a large bowl, whisk together eggs, honey, oil, and vanilla until smooth.
3. Stir in the shredded zucchini.
4. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Combine wet and dry ingredients just until blended (don’t overmix).
6. Fold in nuts or chocolate chips if using.
7. Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.