Fall is now here and I’m so excited for all the fall baking that I’m going to be doing. I started off my fall baking journey with zucchini bread. I love zucchini bread and I love the fact that you are getting some veggies in your diet.
This zucchini bread recipe is so easy and so yummy. I love pairing mine with a big slab of salted maple butter right on top.
Ingredients:
- 2 medium zucchini, grated (about 2 cups grated before squeezing out water)
- 1/3 cup coconut oil(melted)
- 1/2 cup honey or maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat or all purpose flour
- 1/2 cup almond flour (or additional whole wheat flour)
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chunk
Instructions:
1. Preheat the oven to 350 degrees F. Grease a 9×5 inch bread pan.
2. Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle with 1/2 teaspoon salt, cover with another towel, and let sit 10 minutes, then squeeze out any excess water.
3. In a large mixing bowl, stir together the coconut oil, honey, eggs, and vanilla until combined. Mix in the squeezed out zucchini. Add the flour, almond flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks.
4. Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until center is just set. If the bread is browning before it’s done cooking, cover with foil. Remove and let cool for at least 30 minutes before cutting…or just eat it warm with a smear of butter and enjoy!
Original recipe from Half Baked Harvest
Link below for more of her recipe:
Jaimes Bakes 