Chocolate Zucchini Bread

By Micki Brown

Makes 3 Loaves



4 cups zucchini, grated, tightly packed

6 free-range eggs

3 cups white whole wheat flour

2 cups all-purpose flour

1 cup cacao powder

2 tsp baking powder

2 tsp baking soda

2 tsp sea salt

1 ½ cups dark brown sugar (I use Muscovado)

1 ½ cups liquid virgin coconut oil

1 cup canned coconut milk


Preheat oven to 350 degrees F. In a mixing bowl, add the eggs, coconut oil, brown sugar and coconut milk and combine with a spatula or hand mixer. Stir in the flour, cacao powder, salt, baking powder, and baking soda. Fold in the grated zucchini. Grease and flour three 8-inch by 3 7/8-inch by 2 15/32-inch loaf pans. Spoon the batter into the 3 pans. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool 20-30 minutes before removing from pans. Let cool completely on a wire rack.