I’m loving all of the beautiful zucchinis that I’m harvesting from my garden. Making zucchini soups, roasted zucchini, and zucchini burgers has been great; but nothing beats this Garden Zucchini Bread recipe. Enjoy!
Here’s what you’ll need …
1/2 teaspoon coconut oil (for greasing the bread pan)
1 large zucchini
1 cup packed brown sugar
2/3 cup coconut oil, softened
1 teaspoon vanilla extract
1 1/2 cups organic all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
Here’s what you’ll do …
- Preheat oven to 350 degrees. Coat a 9-by-5-by-3-inch loaf pan with coconut oil, then set aside. Grate zucchini on the large holes of a box grater (to yield 2 1/2 cups); set aside. In a large bowl, whisk together sugar, coconut oil, vanilla, and eggs.
- Into a small bowl mix together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
- Pour batter into prepared pan, spreading evenly. Bake until a knife inserted in center of loaf comes out clean, 55 minutes – 1 hour 5 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
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