Zucchini Bread

Zucchini Bread

This is a nostalgic one for me… growing up my dad always had a veggie garden in the summers, and there was always an abundance of zucchinis, which my mom would make zucchini bread with.  And this particular zucchini came from my dad’s current veggie garden, so naturally here we are.  This recipe is gluten-free and refined sugar free, but it’s still giving me all the feels.

Ingredients:
2 cups all purpose flour
1 tsp cinnamon
1/4 tsp cardamon
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/2 cup maple syrup
1/3 cup coconut oil (or avocado) 
2 large eggs
1/2 cup milk or water
1 tsp vanilla extract 
1 1/2 cups grated zucchini (with water squeezed out)

Optional mix-ins: chopped nuts or raisins

Method

• Preheat your oven to 325.

• Add all wet ingredients to a bowl and mix well.

• Then add in your dry ingredients and mix until well combined.

• Grate your zucchini with skin on using a cheese grater. Remove excess water from zucchini with a cheese cloth or mesh sieve.

• Add your grated zucchini to the batter and stir.

• Grease a 9.5’’ x 5’’ baking pan with oil (avocado, coconut, or ghee works well) and pour in your batter. Alternatively use parchment paper.

• Bake at 325 for about 50 minutes or until a toothpick comes out clean.

• Allow to cool enough to handle (30ish minutes), and remove the bread from the pan by loosening with a spatula and then flipping over.

• Allow it to cool a bit more and then slice it into 1’’ slices.

• Enjoy as is or top with some ghee and flakey sea salt!