The Mopp has embarked on a refined-sugar eating plan to help support a friend. This has created quite a challenge in the kitchen as I now am baking dairy-free, refined-sugar free treats. I like challenges and am having fun discovering a whole new world of recipes using honey.
This recipe is adapted from Cultures for Health Nutty Honey Yogurt Zucchini Loaf. As it contains yoghurt, it isn’t dairy-free so the daughter has missed out this time. However, with the nuts included, she’d have turned her nose up at it anyway, so no loss there.
I replaced the pecans with walnuts as walnuts are more readily available here in New Zealand (and therefore, less expensive). My brother has a walnut tree and generously shares the harvest with me so these walnuts are spray free nuts. I have converted the recipe into grams as the American cup sizes differ to that in New Zealand.
The recipe calls for Greek-style yoghurt. I have used homemade unsweetened natural yoghurt which is not particularly thick. I occasionally will drain the yoghurt to thicken it up but often find the recipe doesn’t suffer from yoghurt/yogurt that is less thick than specified.
As we are in Winter I swapped out the zucchini for grated Fuji apple. Honey-flavoured baking can take a little getting used to as honey is a very dominant flavour even when using a mild honey. This loaf is lovely and moist but the Mopp loved it with smeared with butter, so he treated it as a sweet quick bread rather than a loaf-shaped cake.