This nutrient-filled zucchini bread is perfect for breakfast or a snack, and can be customized by swapping walnuts for chocolate chips, coconut chips, or chopped almonds.
What you need:
2 cups barley flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger or cardamom
½ teaspoon freshly ground nutmeg
½ teaspoon sea salt
⅔ cup soy milk
⅔ cup agave nectar
¼ cup olive oil, plus additional for oiling pan
2 teaspoons lemon juice
1-½ teaspoons vanilla extract
1-¼ cups grated zucchini
¼ cup currants
6 tablespoons walnuts, finely chopped and divided
What you do:
- Preheat oven to 375 degrees. Lightly oil an 8 x 4-inch loaf pan with olive oil. In a large bowl, mix together flour, baking powder, spices and salt. Add soy milk, agave nectar, oil, lemon juice, and vanilla, stirring gently to combine.
- Stir in zucchini, currants, and 4 tablespoons of walnuts. Pour batter into prepared pan, sprinkle with remaining walnuts, and press into top of loaf. Bake 30 to 35 minutes.
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