I almost always prefer a warm, freshly baked breakfast option to the reliable option of milk and cereal. Dan does not share this same affinity – plain Cheerios and milk every day. (Seriously… not even honey-nut). When I find a recipe that is also healthy, it’s sure to be a winner. This nutty zucchini bread uses wheat flour, is dairy-free, and has no refined sugar! A win-win-win!
Plus healthy walnuts – extra win!
Resting the grated zucchini on paper towels while prepping the rest of the recipe helps to pull out the extra moisture and keeps the batter from becoming too thin.
Fresh out of the oven on a still-too-cool-for-almost-May Sunday morning, this zucchini bread smells heavenly. I’m already looking forward to being able to bring leftovers to work tomorrow. Sunday is my favorite day to bake because it means I’ll have something special to look forward to on Monday. It makes the transition a little bit easier. Every little bit counts.
My favorite part of this bread is the sweet nutty topping. The honey and cinnamon coats each and every walnut, making them extra crunchy and savory-sweet. I may have made extra snack on throughout the week…