Summer squash season is in full swing. Here’s a delicious way to use some of those zucchini. I found the recipe here and modified it so more squash gets used and less sugar is needed. I’ve made the below recipe a handful of times now, always to positive feedback, and wanted to share.
Doctor-Approved Zucchini Bread
1/3 cup melted coconut oil or melted butter or extra-virgin olive oil
1/2 cup sugar (some options: coconut sugar, maple syrup, cane sugar, or honey)
2 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon, plus more to sprinkle on top
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
3 cups grated zucchini (can pack down for moister bread)
1 and 3/4 cups flour of your choice
1. Grease glass pan (about 7″ by 9″) or loaf pan with coconut oil or butter
2. Preheat oven (or toaster oven) to 350
3. Use box grater or food processor to grate the zucchini.
4. Mix together all of above ingredients.
5. Bake 60 min, check. May need another 10-20 minutes
Hope you enjoy!
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