Garden Zucchini Bread

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

2 eggs

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 …

1. 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.
2. 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.
3. 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.