1.75 cups white whole wheat flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup coconut sugar
2 eggs
1/4 cup unsweetened almond milk
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1.5 cup shredded zucchini, (1 large or 2 small zucchini)
1/2 cup chopped walnuts

Pre heat oven to 350 Fahrenheit.

Grease a 9-inch loaf pan with coconut oil, butter or cooking spray.

Grate zucchini on the small holes of a box grater. Set aside.

In a large bowl, combine white whole wheat flour, baking soda, salt, cinnamon, nutmeg and coconut sugar.

In a medium bowl, combine eggs, coconut oil, unsweetened almond milk, and vanilla extract. Whisk together and then pour the wet ingredients into the dry and stir until everything is just combined and you have a nice thick batter.

Add the zucchini and walnuts to the batter and mix until evenly distributed.

Pour batter into prepared loaf pan and top with extra walnuts (if desired!).

Bake for 50 minutes or until set through and a toothpick comes out clean. Cool and enjoy!

Makes 12 slices.

NUTRIENTS PER SLICE: Calories 191 | Total Fat 10.7g | Saturated Fat 5.9g | Cholesterol 40mg | Sodium 258mg | Carbohydrate 21.5g | Dietary Fiber 2.3g | Sugars 8.5g | Protein 4.5g