I love zucchini bread. My mother made it for us all the time when we were kids. It’s very similar to banana bread and taste amazing warm with a dollop of butter. My mother’s recipe however was in desperate need of an update. I mean 3 cups of white flour, 1 cup of vegetable oil and 2 cups of sugar, come on! So after much trial and error, I am happy with this particular outcome. My kids LOVE it and when I make it I try very hard to get it in the freezer for quick snacks before they devour it. Hope you like it!

Zucchini Bread
  • 3 eggs room temperature
  • 3 cups of flour (I use 2 cups whole wheat pastry and 1 cup organic white)
  • 2 regular size zucchini shredded
  • 1 cup of coconut oil melted with the sugar
  • 1¼ cup of sugar (I do half honey and half coconut palm sugar melted together)
  • 2 tsp of vanilla
  • 1 tsp of cinnamon
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1 tsp of salt
  • (you can add nuts if you like)
  1. Melt honey, sugar and oil over low heat till sugar is dissolved. Mix all dry ingredients in a bowl. Remove mixture from heat and add to eggs. Make a well in the middle of your dry ingredients and add the wet ones. Mix slightly, then add zucchini, mix only till combined. It will be lumpy. Cook at 350 degrees until brown and bread pulls from the sides. You can make this in mini loaf pans or muffin tins. If you make one large loaf it will take longer to cook.