Whenever I make zucchini bread I think of my sister in law Sherri. Every time we would visit her house she would make zucchini bread using zucchini from her garden. I’m embarrassed to say I would never try it. Zucchini and bread didn’t seem like they belonged together. As I’ve gotten older and matured my tastes, I finally gave zucchini bread a try. Boy, had I been missing out. Turning my nose up at something so delicious. Shame on me. I have adapted a recipe with whole grain flour, sucanat, and expeller pressed coconut oil. You can make it with all purpose flour, white sugar and canola oil if you choose.
1 3/4 cups whole wheat flour
1 cup sucanat
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup expeller pressed coconut oil
2 eggs beaten
1 teaspoon vanilla extract
2 cups shredded zucchini
Preheat oven to 350 F. Grease and Flour 9 x 5 loaf pan.
Shred zucchini. I used my hand held box shredder, large hole side. Watch your fingers 🙂
In a large bowl combine flour, sugar, cinnamon, salt, baking soda and baking powder.
Add oil, eggs and vanilla.
Mix on medium speed until combined.
Mix in shredded zucchini. Batter is thick. Mine is a darker color because of the whole wheat flour and sucanat.
Spread into loaf pan and bake for 60 minutes.
Remove from oven and cool on a wire rack. After cool wrap in foil to keep fresh. Slice and eat 🙂
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