This yummy Zucchini Bread is made with wholesome ingredients to provide protein, fat, carbs, fibre and veggies all inside the loaf. It is so moist you don't need to put anything on it. However you can try lightly toasting it and adding a little smear of butter or hummus if you wish!

Ingredients:

1 cup milk of choice

2/3 cup coconut milk

1/2 cup olive oil

4 eggs

3 cups wholemeal spelt flour

1 cup almond meal

6 tsp baking powder

2 medium zucchini, grated

3/4 cup cheese (crumbled feta or grated cheddar work well here)

Method:

1. Preheat the oven to 180°C

2. combine and whisk the milk, coconut milk, oil and eggs

3. add the zucchini 

4. add the flour, almond meal and baking powder, stir well

5. mix in the cheese if using

6. scoop the mixture into a lined loaf tin or muffin tray (I used approx 2/3 of the mix for this loaf and 1/3 for muffins)

7. bake for ∼40 minutes or until golden and cooked through - you can loosely cover with foil if becoming too golden when baking. To check if the loaf is cooked through, insert a knife into the loaf, if the knife comes out clean, it is is done. The muffins will only take 10-15 minutes to cook through.

8. remove loaf from tin and cool on a rack, slice when cooled

9. store in the fridge in an airtight container for 3 days or slice and freeze for up to 3 months

10. can be eaten cold or toasted