– 2 large eggs
– 1/2 cup coconut sugar
– 1/2 cup coconut oil, melted and cooled
– 1 teaspoon vanilla extract
– 1 1/2 cups grated zucchini
Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan with cooking spray.
In a large bowl, whisk together the flour, shredded coconut, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, beat the eggs with the coconut sugar until light and fluffy. Add the melted coconut oil and vanilla extract, and mix well.
Add the wet ingredients to the dry ingredients, and stir until just combined.
Fold in the grated zucchini.
Pour the batter into the prepared loaf pan, and smooth out the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This Coco-Zucchini Bread is perfect for breakfast, as a snack, or even as a dessert. The coconut adds a delicious nutty flavor, while the zucchini adds moisture and nutrients to the bread. Enjoy this healthy and tasty treat any time of day!
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