Versatile this quick bread can be served for breakfast, lunch, dessert, and as quick afterschool snack. It is delicious, nutritious and easy to make. Have fun with the quick bread, serve it open face with some savory aged cheese and smoked meat or dress it up with some clotted cream and jam.

STREUSEL

1/4 cups (60g) old-fashioned or quick oats

2 tablespoon toasted pumpkin seeds

1 Tablespoon (10g) semi-sweet chocolate chips (optional)

ZUCCHINI BREAD & MUFFINS

2 large eggs, beaten

1/3 cup honey

1/3 cup (100g) granulated sugar

1/2 cup (120ml) olive oil or coconut oil

1 1/4 cup grated zucchini (about 1 large)

2 teaspoons vanilla extract

1 cup buckwheat flour

1/2 cups whole wheat flour or coconut flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

¼ teaspoon ground ginger

1/2 teaspoon ground cardamom

3/4 cup (135g) toasted walnuts or pecans

Directions

Preheat oven to 350F degrees. Spray a 9×5 (or 8×4) loaf pan with nonstick spray. If making muffins, preheat oven to 425F degrees and fill pan with paper or foil muffin cups. Set aside.

Make the streusel first by combining the oats, pumpkin seeds and chocolate chips in a small bowl.  Set aside.

In a medium bowl, whisk together the beaten egg, honey, granulated sugar, oil, zucchini, and vanilla until evenly combined. In a large bowl, combine the flours, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cardamon, and walnuts&/or pecans together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid over-mixing.

Spread batter into the prepared loaf pan. Bake the bread for 20 minutes at 350F degrees. Remove from the oven and top with the streusel – press it down into the top. The reason you are adding it after 20 minutes is to prevent it from sinking to the bottom of the bread as it bakes and getting overly toasted. Return to the oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow bread to cool in the pan set on a wire rack for at least 1 hour before removing from the pan and serving.

If making muffins, fill 10-12 muffin cups all the way to the top. Press the streusel into the tops of each muffin. Bake for 5 minutes at 425F degrees and, keeping the muffins in the oven, lower the oven temperature to 350F degrees and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving.