The Best Zucchini Bread

I'm not saying this will change your kids life but this bread is fricken delicious and if they refuse to eat it - cover it with cheese or nut butter.

I also won't make you read a story because the bread doesn't need any fluffing, it's beautiful. Get cooking!

Ingredients:

• ¾ cup roughly chopped raw walnuts or pecans (optional, I ended up putting some pumpkin seeds and buckwheat groats in)

• ⅓ cup extra-virgin olive oil

• ½ cup honey or maple syrup

• 2 eggs

• ½ cup water

• 1 tbsp finely chopped rosemary

• 1.5 teaspoon baking soda

• 1 fat tablespoon of pesto (maybe 2 if you like)

• ½ teaspoon fine-grain sea salt

• 1 ½ cups grated zucchini (salt and let sit—gently squeeze out excess moisture over the sink before stirring it into the batter)

• 1/2 almond meal or coconut flour

• 1 and 1/4 buckwheat flour

You can just use 1 and 3/4 cup plain flour too. I had run out and this turned out good.

Yes you do want to add the honey, but it's not absolutely necessary.

How to:

1. Preheat oven to 325°F. Grease a loaf pan with butter or spray oil to prevent the bread from sticking.

2. Grate the zucchini and sprinkle with 1/2 - 1 tsp salt and let sit in its own bowl

3. Toast the nuts if are adding walnuts. Grab a dry pan, medium heat. Gentle toss and move the nuts until they are fragrant and toasted, about 5 minutes, stirring frequently. Then put aside in a small bowl.

4. In a large mixing bowl, combine the oil, pesto, rosemary and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. We want airated and combined wet ingredients.

5. Add the water, baking soda and whisk to blend. Add the flour and stir just until combined. You may need an extra 1/4 cup water with the almond meal but it will still be quite a thick mixture with a lot of bounce from the eggs.

6. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first).

7. Gently fold in the toasted nuts now, if using.

8. Pour the batter into your greased loaf pan and top with thinly sliced brie or cheese (if you want).

9. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.

10. This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

11. It's really yum with more pesto and some cottage cheese or as a shovel for bruschetta.