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preheat oven to 350 degrees f. grease a standard 8 1/2 by 4 1/2 inch loaf pan or use a paper loaf pan. (my paper loaf pans are 7.835 x 2.87 inch so i split the batter in two and cut down the cooking timeless time with the oven on in the summer is wise!) beat eggs, oil, molasses, sugar, and vanilla in a large mixing bowl until smooth. in a separate bowl, whisk together flours, baking soda, baking powder, salt and cinnamon. combine the dry ingredients into the wet. once almost completely combined, stir in zucchini and walnuts. spoon the batter into the prepared pans. the bake time for 1 large loaf pan is 5055 minutes. for 2 smaller loaves, bake about 2530 minutes, until a toothpick inserted in the center comes out clean. remove bread from the oven, and place on a rack to cool for 20 minutes before slicing. recipe adapted from king arthur flours recipe for whole wheat zucchini nut bread.
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Medium-chain triglyceride oil — bulletproof coffee, keto cooking
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Medium-chain triglyceride oil — bulletproof coffee, keto cooking
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries