Zucchini Bread with Fresh Cherries and Toasted Walnuts

Ingredients

• 100 g (¾ cup) all-purpose flour, in France type 65
• 100 g (3/4 cup) whole wheat flour, in France type 110
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cardamom
• 50 g (1/2 cup) walnuts, toasted roughly chopped
• 2 eggs
• ½ cup walnut oil
• ½ cup honey (use a light-coloured honey over a dark one)
• 1 tsp rum or vanilla extract
• 170 g (1 ½ cups) roughly shredded zucchini, (about 1 ½), blotted with paper towels
• 170 g (1 cup) fresh cherries, pitted and halved
• 1 tbsp dark brown sugar

Instructions

1. Heat the oven to 180° C/ 350 ° F. Place the oven rack in the center of the oven. Lightly butter and line a 23 x 13 cm (9 x 5 inch) loaf tin.
2. In a large bowl whisk the flours, baking powder, baking soda, salt and cardamom until thoroughly combined. Stir in the walnuts.
3. In a separate bowl, whisk together the eggs, walnut oil and honey. Stir in the vanilla and the zucchini, then fold in the cherries.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; don’t overmix.
5. Pour the batter into prepared loaf pan and sprinkle top with the dark brown sugar. Bake for 45 – 55 minutes. Take a peek near the end of the cooking time to make sure top is not getting too dark. If necessary, cover with aluminum foil to prevent heavy browning.
6. Ovens vary, so keep an eye on the loaf as it bakes. The bread is done when a toothpick inserted in the center comes out clean. Remove from the oven and set on a wire rack to cool completely before slicing.