Zucchini Bread with Coconut Oil

A thick, flavorful and moist bread perfect for serving as a side to any meal, or on it’s own!

I’ve been wanting to use the zucchini that we grew our garden this year in various ways because my husband can only have grilled zucchini for so long. He’s getting a little sick of it, he told me. Zucchini bread to the rescue! This is a tasty recipe that I made with coconut oil. The batter is really thick and the bread comes out really moist and flavorful thanks to the cinnamon. I used coconut oil since it’s healthier than other oils and I love the way it turned out.

Zucchini Bread with Coconut Oil

Ingredients

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup coconut oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

Directions

1.	Grease and flour two 8 x 4 inch pans, or smaller pans. I used small paper containers so I could give them to people. Preheat oven to 325 degrees F (165 degrees C).
2.	Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.	Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
4.	Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy! Notes: Adapted from allrecipes.com

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