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 loaf cake is done!