Zucchini Cranberry Coconut Bread

By Micki Brown

Makes 2 Loaves



2 cups zucchini, grated, tightly packed

1 cup nuts, chopped (I use pecans)

3 ounces dried cranberries

½ cup shredded unsweetened coconut

1 cup virgin coconut oil

1 ¾ cups sugar (I use coconut sugar)

3 free-range eggs, beaten

1 tsp vanilla

2 cups white whole wheat flour

1 cups all-purpose flour

½ tsp baking powder

1 ½ tsp baking soda

1 tsp sea salt


Preheat oven to 350 degrees F. In a large mixing bowl, add the eggs, coconut oil, sugar and vanilla and combine with a spatula or hand mixer. Stir in the flour, salt, baking powder, and baking soda. Fold in the grated zucchini, nuts, cranberries and coconut. Grease two 8-inch by 3 7/8-inch by 2 15/32-inch loaf pans. Spoon the batter into the 2 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.

Notes: Coconut sugar has minerals, B vitamins, and a lower glycemic index than cane sugar or honey. Regular whole wheat flour can be used instead of white whole wheat, which has a lighter flavor and texture.