Zucchini Spice Bread with Coconut Oil
Author: Sarah @ Nature's Nurture
- 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
- Preheat oven to 350 degrees. Lightly grease a 9-by-5-by-3-inch loaf pan, and set aside.
- In a large bowl, whisk together sugars, vanilla, and eggs.
- In a small bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Add dry ingredients to wet ingredients, and stir to combine well. Stir in grated zucchini, and coconut oil.
- Pour batter into greased pan, spreading evenly. Bake 45 to 55 minutes, or until a toothpick inserted in center of loaf comes out clean.
- 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/
3.1.09