Zucchini Cranberry Coconut Bread
By Micki Brown
Makes 2 Loaves
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.
Ingredients
Directions
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.