Makes two delicious loafs of zucchini bread. Can be frozen.

325°F Convection 45-50min

Ingredients                                                                                                                 

2 cups shredded raw zucchini (unpeeled, coarse shred)
3 eggs
1-1/2 cups dark brown sugar
1 cup coconut oil
2 cups flour
1/4 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 tsp vanilla

Preparation

  1. Shred 1-2 zucchinis in the food processor using the coarse shredding blade. 
  2. Put the shredded zucchini in a strainer and press or squeeze with your hands to remove excess liquid. Let drain while you prepare the batter.
  3. Beat eggs, sugar, and coconut oil together with a mixer.
  4. Add flour, baking powder, baking soda, cinnamon, salt, and vanilla. Mix gently with a mixer or stir with a wooden spoon. Do not overmix.
  5. Add drained zucchini and mix well.
  6. Pour into 2 greased and sugared loaf pans (I use coconut butter and white sugar to coat the inside of the loaf pan. Glass loaf pans work great.)
  7. Bake 45-50 minutes at 325°F convection.
  8. Test doneness by inserting a wooden toothpick or cake tester in the center. It should come out with very little cake clinging to it.