Zucchini Spice Bread with Coconut Oil
 
 
A hearty, not-overly sweet quick zucchini bread made with coconut oil. Recipe adapted from MarthaStewart.com
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Ingredients
  • 1 large zucchini, grated (about 1¾ cups)
  • ½ - ¾ cup packed brown sugar
  • 1 tablespoon organic cane sugar
  • ⅔ cup organic coconut oil
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1½ cups unbleached flour, freshly ground is best!
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (I didn't have any on hand.)
  • ⅛ teaspoon ground cloves
  • ¾ teaspoon salt
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 9-by-5-by-3-inch loaf pan, and set aside.
  2. In a large bowl, whisk together sugars, vanilla, and eggs.
  3. In a small bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Add dry ingredients to wet ingredients, and stir to combine well. Stir in grated zucchini, and coconut oil.
  5. Pour batter into greased pan, spreading evenly. Bake 45 to 55 minutes, or until a toothpick inserted in center of loaf comes out clean.
  6. Cool in pan 10 minutes. Then cool completely on a wire rack before slicing.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/zucchini-spice-bread-with-coconut-oil/