Zucchini Bread
Prep time
Cook time
Total time
Hint: I use extra zucchini in the recipe to keep it moist. Just make sure you bake the loaves long enough to cook thoroughly if you increase the amount of the zucchini.
Author: Angela
Recipe type: Breads
Cuisine: Gluten-Free
Serves: 2 loaves
Ingredients
- 3 cups zucchini (organic, of course)
- 1 cup coconut oil, melted
- 3 pastured eggs
- 2½ cup organic coconut sugar
- 3 teaspoons vanilla
- 3 cups gluten-free baking flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon aluminum-free baking powder
- 3 teaspoons cinnamon
Instructions
- Cut zucchini into 1" sections, mince in food processor.If zucchini doesn't have enough water content to make it liquify, add 2 tablespoons of melted coconut oil to process.
- Beat eggs thoroughly in stand mixer.
- Add sugar, beat well.
- Add zucchini, oil and vanilla and mix thoroughly.
- Mix dry ingredients separately then add dry mixture to wet mixture, ½ cup at a time while mixer is running.
- Beat for an additional 2 minutes
- Place in 2 well-greased loaf pans.I greased my pans with coconut oil since it's already in the recipe.
- Bake at 325⁰ F for 1 hour 15 minutes (or until a toothpick comes clean in the middle of the loaf).
- Wrap in foil to freeze. Will keep up to 3 weeks.I never get the chance to freeze mine because everyone descends on it right away!
Recipe by Angela Atkins at https://yourhealthunbound.com/sunday-sweet-zucchini-bread/