This is our favorite Zucchini Bread. The zucchini makes it extra moist, plus it’s a good way to use up your abundant crop. It’s great for breakfast in the summer, and its a bread the whole family will enjoy! It also freezes really well for later, on days its tooo hot to bake.
1/4 cup coconut oil-melted or avocado oil
3/4 cup butter (real not margarine)
1 1/3 cup sucanat, rapadura, or brown sugar
1 1/2 cups shredded zucchini
1/2 cup shredded carrot
1/4 cup shredded apple with the skin
3 cups flour (I usually use part oat flour)
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tablespoon real vanilla extract
Now in a separate large mixing bowl stir together flour, soda, salt, and cinnamon. Now pour the above wet mixture into this dry ingredient bowl, add in the vanilla and Stir until well mixed.
Pour into greased loaf pans and bake as given below or put on crumb topping and then bake.
This recipe makes 3 mini loaves or 2 regular loaf pans. Make a double batch and freeze loaves for an easy breakfast when school starts next month. Moist Zuc bread spread with a lil peanut butter or almond butter is great.
We put a crumb topping on ours before we baked them and
if you want to add it to yours, here’s the recipe for the topping.
1/4 cup very soft butter
1/2 cup brown sugar + 2tablespoons
1/2 cup finely chopped nuts (optional)
3/4 cup coconut (unsweetened)
Mix all together well. It should be nice & sticky and crumbly.
Sprinkle crumbs on top of bread and lightly press them in a little. Then bake.
Bake at 350 for 35-40 min. You can also make this recipe into muffins. It makes 24 muffins. Bake muffins for only 20-25 min. so still moist, don’t overbake 🙂
Serve warm with melty butter
and a glass of milk!