Zucchini Bread

Serves: 6-8 ? | Prep ⏰: 10-12 min | Cook ⏰: 45-55 min


  • 3 eggs
  • 2 cups shredded zucchini
  • 1 cup of cane sugar
  • ½ cup dry measure coconut oil (melted)
  • ½ tsp sea salt
  • 1 cup flour
  • ¼ Tsp baking powder
  • 1 Tbs vanilla
  • 1 Tbs cinnamon
  • butter for greasing the loaf pan

Cookware: Hand mixer + large mixing bowl + small saucepan + Aluminum, ceramic or glass loaf pan approximately 2.5 inches deep, 8.5 X 4.5 in length & width across the top – a standard bread loaf pan. 


Preheat oven to 350 degrees.

Lightly grease your loaf pan with butter & a dusting of flour.

Over a low flame melt the coconut oil using a small saucepan.

Beat eggs, in a large mixing bowl, with a hand mixer until frothy. Add in sugar, melted coconut oil & vanilla.  Beat until blended.  

Add in shredded zucchini, salt, flour, baking powder & cinnamon and combine ingredients well with the hand mixer. 

NOTE: the zucchini will not all breakdown. If you prefer the zucchini well-blended, then chop in advance of blending

Spoon your mixture into your loaf pan and place in the oven.  

Bake 45-55 minutes.  

After the loaf cake has baked for 45 minutes use a toothpick to test that it’s finished.  When the toothpick comes out dry – the bread is done!