Zucchini Citrus Bread

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  • 1 tbsp coconut oil melted + extra for greasing the pan
  • 1 cup zucchini shredded, about 1 small
  • 4 organic eggs
  • 3 tbsp pure maple syrup
  • 1 banana very ripe, mashed
  • ½ cup coconut flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp nutmeg
  • ½ orange zest of
  • ½ cup walnuts
  • Preheat oven to 350°F. Grease a loaf pan with coconut oil or line with parchment paper and set aside.
  • Shred your zucchini finely using a hand grater or a food processor. Gently squeeze all the excess moisture out of the zucchini using cheesecloth, a nut milk bag or dish towels. Get as much liquid out as you can! Set aside.
  • In a medium bowl whisk the eggs, maple syrup, 1 tbsp coconut oil and banana together. Add the remaining dry ingredients and whisk until just smooth. Fold in the zucchini, orange zest and walnuts and stir until smooth.
  • Pour the batter into the pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Sneaking veggies into your baked goods? We approve. Here’s a fresh twist on a classic.
Make ahead tip: Make the batter in advance and store in the fridge for up to 4 days or in the freezer for months. Make the loaf early in the week and keep wrapped in foil for up to 1 week.