Healthy Zucchini Bread

1) Preheat oven to 325°F 2) Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9” x 5” loaf pan to prevent the bread from sticking 3) Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet 4) Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway 5) In a large mixing bowl, combine the coconut oil and honey 6) Beat them with a whisk until they are combined 7) Add the eggs and beat well 8) (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.) 9) Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend 10) Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined 11) Some lumps are ok! Gently fold in the toasted nuts now 12) Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon 13) If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern 14) Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean 15) Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife 16) This bread is moist, so it will keep for just 2 to 3 days at room temperature 17) Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so 18) I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.